Preparation

1. Before beginning the risotto, boil half the butternut pumpkin chunks until very soft, drain and mash, seasoning with salt and pepper to taste.
2. Set aside.
3. Heat the oil and butter and gently fry the spanish onion until soft.
4. Add the remaining chunks of raw pumpkin and cook for 5 minutes.
5. Add the aborio rice and toast briefly.
6. Add the dry white wine and allow the rice to absorb it.
7. Begin adding the stock, a cup at a time.
8. Stir well with each addition.
9. When half the stock has been absorbed.
10. Add the pumpkin puree and continue cooking the risotto.
11. Adding stock as necessary.
12. When the stock has all been absorbed, add lemon juice, parmesan cheese and MasterFoods Parsley Flakes.
13. Stir well.
14. Add the marscarpone, stir to combine.
15. Sprinkle with extra MasterFoods Parsley Flakes if desired, and serve.