Pumpkin Risotto

2 cups rice
2 tbsp butter
¼ cup mascarpone cheese
¼ cup grated Parmigiano-Reggiano cheese
1 small-medium pumpkin
3-4 cups hot chicken or vegetable stock
3 tbsp toasted pine nuts

Cut the pumpkin into 3 thick slices and roast in the oven, with a bit of olive oil and salt, on medium heat for about an hour.  Time may vary per oven; continuously check to see how soft it becomes.  The goal is to be able to effortlessly slice the pumpkin off the skin.

Place pine nuts on baking sheet and roast on low heat for no more than 4 minutes (most likely less).

Boil 4 cups of water and put in the chicken or veggie stock cube. Set aside after cube dissolves, leave in pot.

How-to-make-the-perfect-pumpkin-risotto-step-4Peel the pumpkin off the skin and place in a medium sized bowl.  With a hand blender, liquidize the pumpkin.  You can also use a mixer here.  Don’t worry if small lumps still exist, they will be melted later.

In a large saucepan, melt the butter till it starts to bubble.

Pour in 2 cups of rice and stir till it’s coated with butter.

Gradually add stock and pumpkin mixture.  One ladle of stock at a time, and roughly 2 tbsp of pumpkin at a time.  Stir continuously after each addition.

How-to-make-the-perfect-pumpkin-risotto-step-5Continue adding stock and pumpkin, always slowly stirring.  At this point, begin to taste the risotto to see if you want more pumpkin puree and stock added. The amount added can be personal preference.  You want the risotto to be thicker with the stock absorbed, not like soup.

When it has the flavor you want and the rice is al dente, stir in the mascarpone, making sure it is all melted before turning off the heat. Season with salt and pepper.

Serve in bowls, top with the roasted pine nuts and grated parmesan.

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