Roasted pumpkin risotto

Roasted pumpkin risotto, with mascarpone and rosemary. Photo / Babiche Martens

Serves 4

1 1/2 litres vegetable or chicken stock
50g butter
1 Tbs olive oil
1 onion, finely diced
4 cloves garlic, crushed
Fresh rosemary, 2 tsp, plus extra
1 1/2 cups risotto rice
500g pumpkin, diced
1 cup white wine
Salt and pepper
30g parmesan
1/4 cup mascarpone

1 Put the stock into a saucepan and keep at a gentle simmer. Heat a large pan. Add the butter and oil then the onion and garlic. Stir for 5 minutes or until softened, but not coloured.

2 Add 2 tsp finely chopped fresh rosemary, stir then add the rice. Stir to coat with the butter and oil then continue to toast the rice for a few minutes. Add the pumpkin and stir, then after 5 minutes add the wine.

3 Add the stock a ladle at a time, stirring and scraping the bottom of the pan as you go. When each ladle has almost evaporated, add the next.

4 Continue cooking for about 20 minutes, the risotto will be cooked when the grains are soft but al dente. Season and add the grated parmesan before serving with a spoonful of mascarpone and a little extra rosemary.