honey roasted pumpkin risotto

I’ve been making a variation of roast pumpkin risotto for quite a few years now. I think it was the first risotto variation I ever made and I got the original recipe off the back of a stock packet.

Well the other day I had an inspiration. I’ll roast the pumpkin in honey. It was yum. It was a revelation. Several days later I came across a recipe for – you guessed it – honey roasted pumpkin risotto. My idea isn’t such a unique revelation after all. I get that a lot. Nevertheless, this is my version of the risotto. Serves 2 –4

Method

1. Preheat oven to 200°C. On a baking sheet, toss the pumpkin in the oil, garlic, rosemary and honey. Bake for 20 – 30 minutes or until cooked through, giving the pan a shake halfway through cooking.
2. Meanwhile, heat a little oil or butter in a saucepan over medium heat and sauté onion until soft. Add the rice, stirring to coat in the oil.
3. Add the wine and stir until absorbed into the rice. Add a little stock at a time, stirring until it is absorbed. Keep adding stock and stirring until the rice is cooked through.
4. Stir in the parmesan cheese, salt and pepper (to taste – you have to taste) and cream if using. Gently stir in the cooked pumpkin and serve.

Have you read these posts?

1. mushroom and rosemary risotto
2. chicken and asparagus risotto
3. marinated pork chops with honey roasted vegetables
4. roast pumpkin and feta pasta
5. savoury pumpkin pie