Risotto with dates, pumpkin, mascarpone and parsley
(Recipe for 4 people)
360 grams of Riz Rond
a dozen dates
a little white wine
1.5 l vegetable stock
50 grams of butter
a piece of pumpkin
50 grams of mascarpone cheese Salt and pepper to taste
Cut the onion and dates into small pieces and sauté them in a saucepan with butter and the rice. Deglaze with white wine, add the vegetable stock and leave to simmer.
Continue adding stock as necessary to proceed with the cooking of the risotto. Meanwhile, slowly roast the pumpkin cubes in a pan with a little butter.
Just before the risotto is cooked, stir in the mascarpone and salt and pepper.
Arrange on the plate and decorate with parsley.
Thanks to Anik Rodrigo, Chef of the Italian Cooks Association in Germany, for the recipe and showcooking.