Pumpkin risotto with herbs

Rosemary can be used instead of basil, and this will give a very distinctive flavour. Adding the mascarpone makes it a more creamy, luxurious dish. You can also bake the pumpkin or squash in tin foil in the oven rather than saute it, and blend it when cooked with the stock. This needs to be put in the oven about 40 minutes before you intend to make the risotto


600ml marigold stock, boiling
2 large shallots, finely diced
500g pumpkin flesh, cut into 1cm cubes
3 tablespoons olive oil
200g risotto rice (Arborio is the easiest to cook)
100ml dry white wine
2 tablespoons mascarpone
25g freshly grated parmesan cheese
Sea salt and freshly ground black pepper
1 dessert spoon chopped parsley
1 dessert spoon chopped basil
1 dessert spoon chopped thyme


1. In a large heavy bottomed saucepan, gently sauté the shallots and pumpkin or about 5 minutes.

2. Stir in the rice and cook for another 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.

3. Pour in about a quarter of the hot stock (or stock and pumpkin) and cook gently until the liquid has been absorbed. Gradually add the stock as you continue cooking slowly and stir frequently; this stops the risotto becoming stodgy.

4. About 5 minutes before the rice is cooked (after 15 minutes) add the mascarpone if used, and the parmesan, then stir in the mixed herbs.

Today's best video

Today in pictures