Ingredients for Honey Pumpkin Risotto
- 1kg pumpkin, peeled and cubed
- Olive Oil
- 1 1/2 tablespoons honey
- Vegetable Stock
- 1 medium onion, finely chopped
- Celery Ribs
- Gingerroot
- Arborio Rice
- White Wine
- Lemon, Juice Of
- Flat Leaf Parsley
- 1/2 cup mascarpone cheese
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How to Make Honey Pumpkin Risotto
- Preheat oven to 220°C (425°F).
- Peel and cube 1kg pumpkin. Toss with 2 tablespoons olive oil, salt, and pepper on a large baking tray.
- Roast for 15 minutes, then drizzle with 1/2 tablespoon honey. Toss well to coat.
- Roast for another 15 minutes until tender and golden brown.
- While pumpkin roasts, prepare the risotto: Heat 1 tablespoon olive oil in a large heavy-based pan over medium-low heat.
- Add 1 medium finely chopped onion and cook for 2-3 minutes until softened.
- Add 2 finely chopped celery stalks and cook for 1 minute. Stir in 1 tablespoon grated ginger and 2 cups Arborio rice. Cook for 1 minute, stirring constantly.
- Add 1/2 cup dry white wine and cook until absorbed.
- Gradually add 8 cups warm vegetable stock (or chicken stock, as per original recipe), one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue for 15-20 minutes, or until the rice is creamy and al dente.
- Stir in 1/4 cup lemon juice, the roasted pumpkin, and 1/4 cup chopped fresh parsley.
- Season with salt and pepper to taste. Stir in 1/2 cup mascarpone cheese.
- Serve immediately, garnished with a dollop of mascarpone or grated Parmesan cheese, a drizzle of honey, and extra parsley.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
10g
Carbs
20g
