• 1 small pumpkin, peeled and diced

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 125gr mascarpone cheese

  • Salt and pepper

  • 75cl vegetable stock
  • 15cl dry white wine

  • 1 large onion, chopped

  • 1 clove of garlic, pressed

  • 290g arborio rice

  • 50g shaved parmesan cheese

  • 1 handful of chopped sage


1. The pumpkin

Place the pumpkin cubes in a saucepan. Cover with water and bring to the boil. Leave to cook for about fifteen minutes, then drain.
Using a potato masher, mash the pumpkin pieces and add the butter. Mix well, season and set aside.

2. The rice

Put the olive oil in a frying pan and bring to a low heat.
Add the chopped onion and sweat for five minutes.
Add the garlic and the arborio rice.
Stir until the mixture coats the rice grains well and they become translucent.
Add the dry white wine and stir until it has evaporated.
Add the vegetable stock ladle by ladle until it is absorbed in between. Stir regularly and repeat the operation until there is no stock left.

3. Assembly

Add the pumpkin purée, mascarpone and sage.
Mix well, then add the nuts. Check the seasoning and serve.


You can prepare this risotto in advance.
To do so, stop at step 2.
When you welcome your guests, before they sit down at the table, repeat the recipe and follow step 3 just before serving.

Photographer - @woodmoodfood