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    You are in: Home / Recipes / Honey Pumpkin Risotto Recipe
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    Honey Pumpkin Risotto

    Honey Pumpkin Risotto. Photo by Karen Elizabeth

    1/3 Photos of Honey Pumpkin Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Tisme's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 220°C
    2. 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. 3
      Place stock in a saucepan and keep at a simmer over low heat.
    4. 4
      Heat remaining tablespoon of oil in a large heavy-based pan over low heat.
    5. 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. 6
      Serve with a dollop of mascarpone or if prefered grated Parmesan, a drizzle of honey and extra parsley.

    Ratings & Reviews:

    • on February 01, 2010

      55

      Wow, I seriously enjoyed this! Have to say, the pumpkin prepared in this fashion is a seriously yummy vegetable dish even without adding it to the risotto! That said, this is a marvellous risotto. I didn't realise I had no celery, so I used a few small zucchini instead, and grated them before adding them in place of the celery. But otherwise I continued exactly as per recipe, using parmesan cheese rather than mascarpone, although I think the mascarpone would be seriously fabulous. A creamy risotto, not sweet despite the honey, but very flavoursome. It is rich! I had some leftover to enjoy today, thank you for an ongoing pleasure, Tisme!!! Made for Edition 10, Make My Recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Honey Pumpkin Risotto

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.8
     
    Calories from Fat 126
    30%
    Total Fat 14.1 g
    21%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 26.1 mg
    1%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 3.5 g
    14%
    Sugars 7.3 g
    29%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    vegetable stock

    gingerroot

    mascarpone

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