This is no ordinary risotto.
Complete with lavish garnishes, this will deliver your dinner guests an incredibly rich, hearty, seasonal dish to warm them this celebration season.
Of course, if you prefer a less lavish affair – leave off the garnishes and serve as a satisfying family dinner.
Our Celebration Pumpkin Mascarpone Risotto is:
- bursting with deep seasonal flavors, and
- oh so pretty!
So gather your ingredients and prepare your cookware – you and your guests are in for a real treat!
Step 1: Prepare ingredients
Firstly, get all your ingredients in order. Cut, measure and have all the components ready on your working space. This is a great way to save time, keep your working area clean, and stay organized.
Step 2: Saute onions and garlic
Place a large sauce pan on your stove top and turn heat up to high. Add your Olive oil, diced onions and garlic puree. Turn the heat down to medium heat and saute the garlic and onions. Cook until the onions begin to turn translucent – this takes about 1 minute. Keep an eye on it – stir regularly so the garlic doesn’t burn.
Step 3: Add rice
Add the arborio rice and coat with the oil and ingredients in the pot. Cook for 1-2 minutes stirring regularly until the rice starts to look pale.
Now it’s time to deglaze the pan with your wine. Pour in all the wine and allow the rice to absorb the liquid.
Step 4: Add stock, pumpkin and spices
Once the pan is almost dry and the wine has been absorbed by the rice, add in ½ cup of vegetable stock and simmer. When the rice has almost absorbed all the liquid, add in pumpkin puree, spices and another ½-1 cup of vegetable stock. Stir well and allow to simmer.
Continue to add ½ cup of vegetable stock at a time until the rice is al dente – stirring continuously. This will take approximately 15-20 minutes.
Step 5: Prepare optional garnishes
Keep an eye on your simmering risotto while you prepare the garnishes for the dish. Cook bacon until your desired crispiness – either on a baking tray or in a frying pan. Once cooked, roughly chop bacon into small pieces.
Sautee the mushrooms in a frying pan with a tablespoon of butter until tender.
Set bacon and mushrooms aside until you’re ready to assemble the risotto.
Step 6: Add the final touches to your risotto
Once the rice is al dente it’s time to finish the risotto. Add in the mascarpone, sage and parmesan cheese. Stir well to combine. Once all is combined add in the cream and butter. Stir well and remove from heat.
If you continue to cook after adding the cheese you risk burning the dish on the bottom as well as having a bitter taste from over-cooking the cheese. The risotto should look creamy – not dry. If it seems too dry or starchy add a bit of extra stock.
Taste and add salt and pepper if needed.
Step 7: Plate and serve
Portion your risotto onto large plates or soup bowls.
Top the risotto with your desired garnishes – we recommend a handful of arugula, bacon bits, toasted pine nuts, sauteed chanterelle mushrooms, and grated parmesan.
For a vegetarian option omit the bacon and be sure to use vegetable stock.
- 2 cups pumpkin puree
- 2-3 cups vegetable stock (or chicken stock)
- 300 grams arborio rice
- 2 tablespoons olive oil
- 100 milliliters white wine (dry)
- 3 tablespoons mascarpone
- 80grams parmesan (grated)
- 3 tablespoons butter
- 1 clove garlic (puree)
- ½ onion (small diced)
- 9 sage leaves (chopped)
- 3-4 tablespoons cream
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Salt and pepper to taste
- Optional Garnish
- 90g arugula
- 125g chanterelle mushrooms
- 4 slices bacon
- 40g pine nuts (toasted)
- 1 tablespoon butter
- Prepare, measure, dice all ingredients as required to make the process a whole lot easier.
- Add olive oil, diced onions and garlic puree to pre-heated pan. Cook on medium heat until onions are translucent.
- Add rice and cook 1-2 minutes, until rice is pale. Pour in all wine and allow rice to absorb
- Once almost dry add 2 cups pumpkin puree, ½ cup of stock and simmer. Add ½ cup of stock at a time until rice is al dente, stirring continuously. This takes approximately 15-20 minutes.
- If garnishing, prepare bacon and mushrooms. Cook bacon to desired crispiness and roughly chop into small pieces. Saute mushrooms
withbutter until tender.
risottois al dente, add mascarpone, sageand parmesan. Stir well to combine. Add cream and butter - stirring well. Add salt and pepper to taste.
- Plate risotto and top with desired garnishes. Christine strongly recommends arugula, bacon and mushrooms for the perfect flavor/texture combination. Serve immediately.