Hi! We’re Christine and Rachel, creators of this Gluten Free Celebration Pumpkin Mascarpone Risotto recipe and bloggers from Taste Affair. We work hard to bring you the most scrumptious, beautiful and simple recipes because we know that a gluten-free and low in refined sugar diet is essential to the health and wellbeing of ourselves, our families, and so many of you. We also know that eating this way can sometimes feel like a compromise – we’re here to make it easier for you. We’d love for you to read more about us and follow our cooking and baking endeavors on our Facebook, Instagram, Pinterest and Twitter pages.
Firstly, get all your ingredients in order. Cut, measure and have all the components ready on your working space. This is a great way to save time, keep your working area clean, and stay organized.
Place a large sauce pan on your stove top and turn heat up to high. Add olive oil, diced onions and garlic puree. Turn the heat down to medium heat and saute the garlic and onions. Cook until the onions begin to turn translucent – this takes about 1 minute. Keep an eye on it – stir regularly so the garlic doesn’t burn.
Add the arborio rice and coat with the oil and ingredients in the pot. Cook for 1-2 minutes stirring regularly until the rice starts to look pale.
Now it’s time to deglaze the pan with your wine. Pour in all the wine and allow the rice to absorb the liquid.
Once the pan is almost dry and the wine has been absorbed by the rice, add in ½ cup of vegetable stock and simmer. When the rice has almost absorbed all the liquid, add in pumpkin puree, spices and another ½-1 cup of vegetable stock. Stir well and allow to simmer.
Continue to add ½ cup of vegetable stock at a time until the rice is al dente – stirring continuously. This will take approximately 15-20 minutes.
Keep an eye on your simmering risotto while you prepare the garnishes for the dish. Cook bacon until your desired crispiness – either on a baking tray or in a frying pan. Once cooked, roughly chop bacon into small pieces.
Sautee the mushrooms in a frying pan with a tablespoon of butter until tender.
Set bacon and mushrooms aside until you’re ready to assemble the risotto.
Once the rice is al dente it’s time to finish the risotto. Add in the mascarpone, sage and parmesan cheese. Stir well to combine. Once all is combined add in the cream and butter. Stir well and remove from heat.
If you continue to cook after adding the cheese you risk burning the dish on the bottom as well as having a bitter taste from over-cooking the cheese. The risotto should look creamy – not dry. If it seems too dry or starchy add a bit of extra stock.
Taste and add salt and pepper if needed.
Portion your risotto onto large plates or soup bowls.
Top the risotto with your desired garnishes – we recommend a handful of arugula, bacon bits, toasted pine nuts, sauteed chanterelle mushrooms, and grated parmesan.
For a vegetarian option omit the bacon and be sure to use vegetable stock.