Prep time: 10 mins Cooking time: 45 mins
100g butter 200g pumpkin, peeled and cubed 200ml cooking cream 100ml olive oil 1 shallot, chopped 2 garlic cloves, minced 1 thyme sprig 200g Arborio rice 500ml vegetable stock, heated 50g Parmesan cheese 50g mascarpone cheese fresh basil leaves and Parmesan cracker, to garnish micro herbs, to garnish
butter in a pan. Add pumpkin and stir until it begins to sweat. Pour in cream and reduce the heat. Simmer until the pumpkin is well cooked. Reserve some pumpkin cubes for garnishing and purée the rest.
the olive oil in another pan. Add the shallot, garlic and thyme and sauté until the shallot and garlic are translucent.
add the rice and continue to sauté for a minute. Add a few ladles of stock and stir. Let the rice absorb all the liquid before adding another batch of stock. Cook until all the stock has been added and the rice is tender. 4Add
the pumpkin purée, Parmesan and mascarpone. Stir until the cheese melts then check the seasoning. 5Garnish
with basil, Parmesan cracker, reserved pumpkin and micro herbs.