Ever since fall has been in full swing I’ve been craving risotto. I usually make it once a month, but lately my consumption has increased to more than once a week. Combined with the pumpkin season I think I am in heaven. And if you try my pumpkin risotto combination I hope you feel the same way!

In the picture above I have combined the risotto with roasted pork shoulder (I marinated it in garlic, olive oil and mustard and it was delicious!) and I think that is really a winning combination. Other favorites include sausage and roasted chicken. But for all you veggies out there: this will work perfectly as a stand alone meal as well!

To serve three to  four people (depending on their appetites), you’ll need:

800 ml. vegetable or chicken stock, hot

1 glass of white wine (around 200 ml)

olive oil, for the pumpkin and the risotto

1 onion, diced

200 grams risotto rice (I use arborio)

400 grams  pumpkin, diced

100 grams mascarpone

grated parmesan cheese, to serve

salt & pepper

First, preheat the oven to 200 degrees C. Put the diced pumpkin in an oven tray and roast it for about 15-20 minutes until it is soft. Meanwhile, heat some more olive oil in a skillet and add the onion. After a minute or 2, add the risotto rice and coat it with the olive oil. After 30 seconds, add the glass of white wine and stir. When the white wine is almost evaporated, add some of the hot stock. Wait until this has almost evaporated, then stir in some more stock. Continue this until the rice is al dente (meaning it should still have a little bite when you taste is). This usually takes me around 15-20 minutes. Add the pumpkin to the rice, together with the mascarpone and some freshly ground pepper. Mix very well. Add salt and parmesan cheese to taste. I tend to err on the side of caution with salt, and I usually put the salt shaker on the table for my guests to help themselves: better to add some more than to add too much!

This dish will not win the pretty picture award, but the taste more than makes up for it!