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PrintPUMPKIN RISOTTO
Serves :
1
Preparation Time :
Cooking Time :
Preparation Method :
- Fry the onion and pumpkin in the butter in a large saucepan. Cook gently for about 10 minutes, stirring occasionally, until the onion is soft and the pumpkin begins to soften.
- Add the garlic and cook for 1 minute more. Splash in the wine and bring to a boil, for about 2 minutes. Add the barley, stir, and pour in the stock.
- Gently simmer for 45 minutes, stirring occasionally, until the stock has been absorbed and the barley is tender.
- Add more stock during cooking if it evaporates too quickly. Turn off the heat and stir in the mascarpone, half the parmesan and all the parsley, then season.
- Serve scattered with the remaining parmesan.
INGREDIENTS
- 2 Onion, finely chopped
- 300 grams Pumpkin, peeled and diced into small chunks
- 1 tablespoon Butter
- 2 Garlic clove, crushed
- 200 ml White wine
- 400 grams Pearl barley
- 700 ml Vegetable stock
- ½ tablespoon Mascarpone
- 5 teaspoon Parmesan, grated
- 3 teaspoon Parsley, chopped
- ½ teaspoon Salt
- A large pinch White pepper
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