Pumpkin and vermouth risotto with parmesan and mascarpone

1.Heat half the butter and half the olive oil in a saucepan over high heat. Add pumpkin and stir occasionally until pumpkin begins to caramelise (8-10 minutes), then remove from pan. Add chicken stock to pan, scrape base of pan with a wooden spoon and bring to the boil, then transfer to a jug and keep warm. Wipe saucepan clean.

2.Add remaining butter and oil to saucepan with shallot and garlic and stir frequently over medium heat until shallot is tender (5-10 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add pumpkin with 250ml stock and stir frequently until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until stock is absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes). Stir through mascarpone and parmesan, season to taste, serve immediately with extra parmesan.