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Honey-baked pumpkin risotto
Honey-baked pumpkin risotto
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Caramelize pumpkin in honey for flavorful risotto.
Ingredients:
  • 900g pumpkin, peeled, cut into 1cm cubes
  • 60ml olive oil
  • 14.30 gm honey, plus extra, to drizzle
  • 850ml vegetable liquid stock
  • 1 onion, chopped
  • 2 celery stalks, finely chopped
  • 2cm piece ginger, grated
  • 220g rice
  • 160ml white wine
  • Juice of 1/2 lemon
  • 125.00 ml chopped parsley, plus extra, to garnish
  • 40.80 gm mascarpone, plus extra, to serve
Instructions:
  • Preheat your oven to a toasty 220°C.
  • Spread pumpkin evenly on a large baking tray. Drizzle with 2 tablespoons of oil and season with salt and pepper. Roast for 15 minutes. Remove from oven and drizzle with 1/2 tablespoon of honey, tossing to coat. Roast for another 15 minutes until golden and cooked through.
  • Simmer the stock in a saucepan over low heat.
  • In a large heavy-based pan, heat the remaining tablespoon of oil over low heat. Sauté the onion until soft, about 2-3 minutes. Add celery and cook for 1 minute, then stir in ginger and rice, coating the grains evenly. Increase the heat to medium-low, pour in the wine, and let it be absorbed. Gradually add the stock, one ladleful at a time, ensuring each is absorbed before adding more. Cook for 15 minutes until the rice is al dente. Stir in lemon juice, pumpkin, parsley, and mascarpone. Season to taste.
  • Top with a generous spoonful of mascarpone, a delicate drizzle of honey, and a sprinkle of extra parsley.

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