- 1 pie pumpkin (2 pounds) roasted and pureed
- 2 tbsp olive oil
- 2 shallots chopped
- 1 cup arborio rice
- 1 cup white wine or apple cider
- 3 to 4 cups chicken stock, or vegetable stock
- 2 tbsp fresh thyme
- 4 tbsp mascarpone cheese, or cream cheese
- 2 tbsp butter
- salt and pepper to taste
Cook shallots in olive oil over medium low heat until translucent.
Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.