PUMPKIN AND MASCARPONE RISOTTO
Hello everyone, first of all, I wish you a wonderful 2024, hoping that it brings you lots of happiness and sweetness. To start the year off right, I'm offering you a recipe for Pumpkin and Mascarpone Risotto, a real treat, so delicious, creamy, and very economical!
Follow me for the recipe:
Ingredient list for 2 people (for a main course)
1/2 pumpkin
180 g Arborio rice
30 g Parmesan
1 onion
2 tbsp mascarpone
40 g butter (or more)
1 chicken stock cube (50 cl)
thyme
10 cl dry white wine
salt and pepper
The recipe in detail (step by step)
1. Dice the pumpkin (or other squash of your choice)
2. Finely slice the onion
3. Prepare the stock in a saucepan (water + stock cube + thyme) and keep warm. 4. In a large saucepan, melt the butter, add the diced pumpkin and the sliced onion. Cook over medium heat, stirring regularly to soften the squash without browning it. Pierce the surface with a knife to check for doneness.
5. Add the rice and stir for about 1 minute, until the rice grains are translucent. Add more butter if it's too mushy (don't hesitate, as the rice will nourish your risotto).
6. Add the white wine and stir until absorbed.
7. Season with salt and pepper.
8. Add the hot broth, ladle by ladle, stirring after each addition. It's important to wait until the broth is absorbed before adding another ladle. Set a timer to 18 minutes. This is the time needed for the risotto to cook.
9. After 18 minutes, the rice is cooked but still firm to the bite. 10. Add the mascarpone and grated Parmesan, mix well.
11. Cover and let stand for 2 to 3 minutes off the heat before serving.
12. Enjoy :-)
I wish you a good appetite and I'll see you next week for a new recipe ;-)
See you soon, byyyyyye
Music: ES_No Need to Beg Pardon (Instrumental Version) - Velvet Moon