Honey-baked pumpkin risotto

There’s nothing better than a creamy risotto for dinner and this mouthwatering version is one of the best out there! Not only does it have all the classic flavours and textures of the tasty classic version but this recipe also has something extra special.

And that’s the honey-baked pumpkin! Roasting the pumpkin in honey really is the key to unlocking this delicious flavour that’ll have you and all of your guests hungry for more. Enjoy!

Ingredients

• 900g pumpkin, peeled, cut into 1cm cubes
• 1/4 cup (60ml) olive oil
• 1/2 tablespoon honey, to drizzle
• 850ml vegetable liquid stock
• 1 onion, chopped
• 2 celery stalks, finely chopped
• 2cm piece ginger, grated
• 1 cup (220g) arborio rice
• 2/3 cup (160ml) white wine
• Juice of 1/2 lemon
• 1/2 cup chopped continental parsley, plus extra, to garnish
• 2 tablespoons mascarpone, plus extra, to serve

Method

1. Preheat the oven to 220C. 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.
2. Place stock in a saucepan and keep at a simmer over low heat.
3. 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 until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
4. Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.