Risotto with pumpkin, mascarpone and rosemary

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

For 4 people

300g of reis
100g of mascarpone cheese
250g of cleaned pumpkin
Onion
20g of butter
½ glass of white wine
1l of vegetable broth
Salt
Pepper
Grated parmisan cheese or pecorino cheese
Rosemary

DIRECTIONS

Melt the butter in a pan and fry the finely chopped onion. Add the rice and toast for a couple of minutes.
Add the pumpkin cut into small cubes and blend with the white wine, add chopped rosemary leaves.
Add salt and pepper to taste. Cook the rice by wetting it a little at a time with the broth and keep on mixing.
When cooked, sprinkle with mascarpone cheese, sprinkle with grated cheese and decorate with rosemary leaves.