Recipe by Tisme
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.
Top Review by Karen Elizabeth
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!
- 900 g peeled pumpkin, cut into 1cm cubes
- 59.14 ml olive oil
- 7.39 ml honey, plus extra
- honey, to drizzle
- 850 ml vegetable stock
- 1 chopped onion
- 2 finely chopped celery ribs
- 2 cm grated piece gingerroot
- 236.59 ml arborio rice
- 158.51 ml white wine
- 1 lemon, juice of
- 118.29 ml chopped flat leaf parsley, plus extra
- flat leaf parsley, to garnish
- 29.58 ml mascarpone or 29.58 ml parmesan cheese, plus extra
- mascarpone or parmesan cheese, to serve
Directions See How It's Made
- 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.