Step 1

Put the stock into a saucepan and keep at a gentle simmer. Heat a large pan.

Step 2

Add the butter and oil then the onion and garlic. Stir for 5 minutes or until softened, but not coloured.

Step 3

Add 2 tsp finely chopped fresh rosemary, stir then add the rice. Stir to coat with the butter and oil then continue to toast the rice for a few minutes.

Step 4

Add the pumpkin and stir, then after 5 minutes add the wine.

Step 5

Add the stock a ladle at a time, stirring and scraping the bottom of the pan as you go. When each ladle has almost evaporated, add the next.

Step 6

Continue cooking for about 20 minutes, the risotto will be cooked when the grains are soft but al dente.

Step 7

Season and add the grated parmesan before serving with a spoonful of mascarpone and a little extra rosemary.