Pumpkin Risotto

1. 1

   Peel and dice the pumpkin.

2. 2

   Heat a skillet and add the olive oil. Add the diced pumpkin and saute it.

3. 3

   In a large saucepan, heat a little oil and add the risotto rice. Stir until the grains are translucent. Add the stock one ladle at a time, stirring frequently until the liquid is absorbed and the rice is just tender. Add the diced pumpkin and mascarpone. Mix gently. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.