Honey Pumpkin Risotto

20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"I found this recipe a many 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. I have also made this with cooked chicken pieces added, and the family really loved it."

Original is 4 servings

Nutritional

  • Serving Size: 1 (693.5 g)
  • Calories 965.8
  • Total Fat - 45.7 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 82.5 mg
  • Sodium - 1615.2 mg
  • Total Carbohydrate - 113.6 g
  • Dietary Fiber - 8.5 g
  • Sugars - 55.1 g
  • Protein - 24.5 g
  • Calcium - 557.3 mg
  • Iron - 4.3 mg
  • Vitamin C - 83.5 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat the oven to 220°C

Step 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.

Step 3

Place stock in a saucepan and keep at a simmer over low heat.

Step 4

Heat remaining tablespoon of oil in a large heavy-based pan over low heat.

Step 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.

Step 6

Serve with a dollop of mascarpone or if preferred grated Parmesan, a drizzle of honey and extra parsley.

Tips


No special items needed.

0 Reviews

You'll Also Love