Creamy Pumpkin Mascarpone and Sage Tilda Wholegrain Basmati Rice

If you sometimes find authentic Italian white risotto a bit “porridgey” with its creamy sometimes stodgy consistency, you’ll love this. Tilda Brown Basmati has a really nutty bite to it which goes perfectly with the savoury sweetness of pumpkin. Its wholesome flavour and firm texture provides a wonderful contrast to the creaminess created by the dollops of mascarpone and parmesan stirred in at the end. Use butternut squash when pumpkin isn’t around.

Difficulty (1-5): 3
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4-6

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Creamy Pumpkin Mascarpone and sage Tilda Brown Basmati Rice

Preparation

  1. Place the butter and onion in a large saucepan over a moderate heat and cook for 5 minutes until the onion begins to soften.
  2. Add the sage and garlic and cook for 2 minutes more until the sage goes a bit crispy.
  3. Add the pumpkin and rice and stir over the heat for 1 minute until it starts to stick.
  4. Pour over the stock and simmer stirring occasionally for about 25 minutes until both rice and pumpkin are tender and most of the liquid has been absorbed.
  5. If there’s quite a bit of liquid left, then drain it and discard it.
  6. Stir in both cheeses until you have a creamy looking rice mixture and serve immediately with crispy fried sage leaves and parmesan shavings.

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Ingredients

  • 30g butter
  • 1 large onion, finely chopped
  • 2 tbsp finely chopped fresh sage
  • 2 garlic cloves, crushed
  • 600g pumpkin, peeled, seeded and cut into 3cm chunks
  • 200g Tilda Wholegrain Basmati Rice
  • 600ml vegetable stock
  • 100g low fat mascarpone cheese
  • 25g grated parmesan
  • Extra fried sage leaves and parmesan shavings, to decorate

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