Serves 4

I love the wonderful array of squashes and pumpkins that arrive in the farmers’ markets this month. Packed with summer sweetness, they seem to celebrate all that is good about autumn. Risottos normally need lots of last-minute stirring, but not if you boil the rice beforehand, quickly cool it and refrigerate it until required. You can then finish it off with a couple of ladlefuls of stock as your guests enjoy a glass of wine.

500-600ml vegetable stock
200g arborio rice
3 tbsp olive oil
2 large shallots, finely chopped
500g pumpkin, peeled and chopped
into 1cm pieces
100ml dry white wine
2 tbsp mascarpone
25g freshly grated parmesan
Freshly ground salt and pepper

1 Bring the stock to the boil, add the rice and reduce the heat. Simmer for 10-15 minutes or until al dente.

2 Drain immediately, reserving the stock, and spread the rice on a tray to cool. Refrigerate until needed.

3 In a separate pan, heat the oil and add the shallots. Cook for 1 minute and then add the pumpkin. Cook over a gentle heat for 5 minutes.

4 Add the wine and cook until it has evaporated. Then add the pre-cooked rice and two ladlefuls of stock and cook until it has been absorbed.

5 Check the seasoning and stir in the mascarpone and half the parmesan. Transfer to four warmed serving plates
and serve immediately, allowing guests to add more parmesan at the table.

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