Risotto is a wonderful one-pot meal. It's perfect for the colder months of tthe year, especially when made with flavourful pumpkin puree.
- 1-1/2 cup of arborio rice
- 4 cups of low-sowdium chicken stock
- 3 shallots, diced finely
- 1 teaspoon of dried sage
- 1 glass of good quality white wine
- A large handful of cremini mushrooms
- 1/2 cup of pumpkin puree
- 1/2 cup mascarpone (optional, used to top the risotto)
- Extra Virgin Olive Oil
- Salt and freshly ground pepper
- 1/2 cup of freshly grated Parmesan
1 Bring the stock to a boil in a small pot and reduce to a low simmer.
2 In a saucepan, add a good drizzle of olive oil on medium low heat. Add the shallots, and the dried sage. Once the shallots have softened (about 2 minutes), add the rice and mix, stirring until the rice looks lightly toasted. Add the wine and stir. Once the wine has almost evaporated, add the stock one ladle at a time. Keep adding stock once it has almost evaporated in the pan. Season lightly with salt and pepper (the stock will reduce and is salty so make sure not to add too much salt while you're cooking the risotto).
3 In the meantime, heat some olive oil on medium high heat in a separate pan. Add the sliced mushrooms. Season lightly with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Set aside.
4 Keep a constant eye on the rice, adding stock as it gets incorporated into the rice. The risotto should gently simmer for about 16-17 minutes. Once the rice is cooked, add the mushrooms and pumpkin puree. Gently mix them, making sure the pumpkin puree is well stirred through. Fold in the Parmesan. Serve immediately, adding a spoonful of mascarpone, if using.