I think this looks like a great vegetarian main dish served with a green leaf salad on the side, and a great side dish to meat, for example grilled chicken.
Honey Pumpkin Risotto
1¼ hours | 20 min prep
SERVES 4
900 g peeled pumpkin, cut into 1cm cubes
1/4 cup olive oil
1/2 tablespoon honey, plus extra
honey, to drizzle
850 ml vegetable stock
1 chopped onion
2 finely chopped celery ribs
2 cm grated piece gingerroot
1 cup arborio rice
2/3 cup white wine
1/2 lemon, juice of
1/2 cup chopped flat leaf parsley, plus extra
flat leaf parsley, to garnish
2 tablespoons mascarpone or parmesan cheese, plus extra
mascarpone or parmesan cheese, to serve
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.
Honey Pumpkin Risotto
1¼ hours | 20 min prep
SERVES 4
900 g peeled pumpkin, cut into 1cm cubes
1/4 cup olive oil
1/2 tablespoon honey, plus extra
honey, to drizzle
850 ml vegetable stock
1 chopped onion
2 finely chopped celery ribs
2 cm grated piece gingerroot
1 cup arborio rice
2/3 cup white wine
1/2 lemon, juice of
1/2 cup chopped flat leaf parsley, plus extra
flat leaf parsley, to garnish
2 tablespoons mascarpone or parmesan cheese, plus extra
mascarpone or parmesan cheese, to serve
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.