
By Jan Cheshire
I HOPE everyone is enjoying life as it is at the moment. As always, we have had lots of apples, so I’ve been busy trying to cook them up. We’ve also had a lot of large pumpkins this year and I have made lots of soup and cake etc. However, I thought I would try a recipe I have been looking at for a while, not entirely sure it would be okay. I tried it out on husband Bert and my son, Ben. I was happily surprised that they both loved it and so did I. Risottos are easy to make; you just add the stock regularly and “cream” the rice
I HOPE everyone is enjoying life as it is at the moment. As always, we have had lots of apples, so I’ve been busy trying to cook them up. We’ve also had a lot of large pumpkins this year and I have made lots of soup and cake etc. However, I thought I would try a recipe I have been looking at for a while, not entirely sure it would be okay. I tried it out on husband Bert and my son, Ben. I was happily surprised that they both loved it and so did I. Risottos are easy to make; you just add the stock regularly and “cream” the rice
HONEY BAKED PUMPKIN RISOTTO
Serves 4
Ingredients
900 grams of pumpkin, peeled, cut into 1cm cubes
1/4 cup (60ml) olive oil
1/2 tablespoon honey, plus extra to drizzle
850ml vegetable liquid stock
1 onion, chopped
2 celery stalks, finely chopped
2cm piece ginger, finely grated
1 cup (220g) of arborio rice
2/3 cup (160ml) of white wine
Juice of ½ lemon
½ cup chopped parsley, plus extra to garnish
2 tablespoons mascarpone, plus extra to serve (I used sour cream)
Method
Enjoy!
Serves 4
Ingredients
900 grams of pumpkin, peeled, cut into 1cm cubes
1/4 cup (60ml) olive oil
1/2 tablespoon honey, plus extra to drizzle
850ml vegetable liquid stock
1 onion, chopped
2 celery stalks, finely chopped
2cm piece ginger, finely grated
1 cup (220g) of arborio rice
2/3 cup (160ml) of white wine
Juice of ½ lemon
½ cup chopped parsley, plus extra to garnish
2 tablespoons mascarpone, plus extra to serve (I used sour cream)
Method
- 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 soft.
- Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains
- Increase 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 so until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season.
- Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.
Enjoy!