Honey Pumpkin Risotto

“Found this recipe a few years ago in a magazine, when I was looking for something different to do with an abundance of pumpkin from my garden. If you are vegetarian and looking for something a little different, then you will love this. I use chicken stock but the recipe calls for vegetable stock. Next time I am going to try making it with chicken in it.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 220°C
  2. Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
  3. Place stock in a saucepan and keep at a simmer over low heat.
  4. Heat remaining tablespoon of oil in a large heavy-based pan over low heat.
  5. Add onion and stir for 2-3 minutes until onion is soft. Add celery and cook for 1 minute, then add grated ginger and rice and cook for a further minute, stirring to coat grains. Increase the heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add the lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
  6. Serve with a dollop of mascarpone or if prefered grated Parmesan, a drizzle of honey and extra parsley.

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