Chilli infused pumpkin risotto
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Pumpkin risotto gets its chilli flavour and wonderful creaminess from the mascarpone cheese. Stake in the right risotto rice and remember that a good risotto is runny and not dry.
Ingredients for four
. 1kg hokkaido or muskmelon 1 to 5 fresh chillies according to spiciness and taste 1 pinch of mascarpone cheese 2,5 dl real risotto rice (Arborio or Carnaroli) approx. 8 dl boiled water 1 dl olive oil 1 onion 1 lime juice 1 tsp salt 1 tsp ground black pepper
Oven 150C degrees. Peel and chop the pumpkin. Toss the pieces in the olive oil and black pepper and roast in the oven for 30 minutes, until the pumpkin is soft.
Sill chop the onion and place in a heavy-based saucepan to cook with the olive oil. Bring the water to the boil in a kettle.
Add the rice to the pan, squeeze in the lime juice and bring to the boil. Season with salt. Add 2-3 dl of hot water at a time to the risotto and stir. The rice should boil slowly so that it does not dry out in the pan. Cook for about 20 minutes.
Prepare the chilli; split, seed and chop.
When the rice is cooked through, pour in the remaining olive oil, half the mascarpone cheese and half the chilli. Remove from the plate, add the roasted pumpkins and stir to combine.
Serve the pumpkin risotto immediately with the mascarpone and chilli syrup.
Serve immediately with the mascarpone and chilli syrup.
