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
about 500g pumpkin cut into bite sized cubes
1 Tbsp or so of olive oil
1 small clove of garlic, crushed
1/2 tsp fresh rosemary (or 1/4 tsp dried)
1 –2 Tbsp honey
1/2 onion finely diced
1 cup of Arborio rice (I just use plain old long grain actually)
1/2 cup white wine
1 – 11/2 litres of chicken or vegetable stock (hot if you could be bothered)
1/2 cup of fresh grated parmesan cheese
salt and pepper to taste
a slosh of cream (optional)
- 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.
- 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.
- 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.
- 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.