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.
Provided by Tisme
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 220°C
- 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.
- Place stock in a saucepan and keep at a simmer over low heat.
- Heat remaining tablespoon of oil in a large heavy-based pan over low heat.
- 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.
- Serve with a dollop of mascarpone or if prefered grated Parmesan, a drizzle of honey and extra parsley.
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Musicles Mythsinger
[email protected]I'm not sure what went wrong, but my risotto turned out bland and mushy. I think I might have added too much liquid. I'll definitely try this recipe again, but I'll be more careful next time.
Zeeshan Qureshi
[email protected]This risotto is so versatile! I've made it with different types of squash, and I've also added other vegetables like kale and mushrooms. It's always delicious.
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[email protected]I love using seasonal ingredients in my cooking, and this recipe is perfect for fall. The roasted pumpkin adds a wonderful depth of flavor to the risotto.
wazir Abid
[email protected]As someone with a dairy allergy, I was thrilled to find this dairy-free risotto recipe. It was just as creamy and delicious as traditional risotto, without any of the allergens.
ANNIHILATION 1
[email protected]I made this risotto for a special occasion dinner, and it was a showstopper! The presentation was beautiful, and the flavors were out of this world. My guests were all raving about it.
f k
[email protected]This risotto has become a family favorite in our household. My kids love the sweet and savory flavors, and I love that it's a healthy and easy meal to make.
Younis Moosiani
[email protected]I made this risotto for a party I was hosting, and it was a huge success! Everyone loved the unique flavor and creamy texture. It was the perfect dish to serve to a crowd.
Bijay Chaudhary
[email protected]This recipe is very budget-friendly, which is important to me as a college student. I was able to make a delicious and satisfying meal without breaking the bank.
Cedric Madonsela
[email protected]I'm always short on time during the week, so I appreciated how quick and easy this recipe was to make. I was able to get dinner on the table in under an hour, and it was a hit with my family.
Dieketso Ntseki
[email protected]I was looking for a healthier risotto recipe, and this one fit the bill perfectly. The use of roasted pumpkin and honey instead of heavy cream and butter made this dish a lighter and healthier option. It was still creamy and delicious, but without th
Didar
[email protected]As someone who has made risotto many times before, I was impressed with how well this recipe turned out. The rice was cooked perfectly, and the flavors were well-balanced. I would highly recommend this recipe to anyone who loves risotto.
Safal Shrestha
[email protected]I'm a huge fan of pumpkin, so I knew I had to try this recipe. I was not disappointed! The risotto was creamy and flavorful, and the pumpkin flavor was perfectly balanced with the other ingredients. I will definitely be making this again.
Ms Salma
[email protected]As a beginner cook, I found this recipe to be very easy to follow. The instructions were clear and concise, and I was able to make the dish without any problems. The end result was a delicious and impressive-looking risotto that I was proud to serve
Rahel Abera
[email protected]I'm always looking for new and exciting risotto recipes, and this one definitely didn't disappoint! The combination of pumpkin and honey is unique and delicious. I especially loved the crispy sage leaves on top.
Karl Wederstrandt
[email protected]This honey pumpkin risotto was an absolute delight! The flavors of the roasted pumpkin, sweet honey, and savory cheese blended perfectly together. The rice was cooked to perfection, with a creamy and slightly chewy texture.