Wednesday, 29 May 2013

Honey-Baked Pumpkin Risotto

Who doesn't love a great risotto?? Risotto's are a way to plate up a healthy meal in a short amount of time. It's a simple dish to prepare and the combinations of ingredients you can add to a risotto is endless. I was always afraid of making a risotto, because let's be honest, the constant stirring and ladling the stock little by little always out me off. But I've learned to master the simple art of risotto making... trust me, it's easy peasy!

This recipe was recommended by a good friend, who has been making this recipe for some time now. Tonight I thought I'd give it a try, since, honestly I had no other dinner plans. Well, it was a hit, turned out amazing! I served it with a chicken parcel stuffed with feta, pumpkin and spinach. Although, this dish is a complete meal in itself, but my hubby always has to have "meat" with his meals. It was the perfect meal for a weekday dinner.



This recipe is provided by Valli Little for a taste.com.au 

Link to recipe: http://www.taste.com.au/recipes/4177/honey+baked+pumpkin+risotto






900g of pumpkin, peeled, cut into 1cm cubes
1/4 cup olive oil
1/2 tbs honey, plus extra to drizzle
850ml stock of your choice, I used chicken stock
1 onion chopped
2 celery stalks, finely chopped
2cm piece ginger, grated
1 cup arborio rice
2/3 cup white wine
Juice of 1/2 lemon
1/2 cup chopped flat leaf parsley, plus extra to garnish
2 tbs mascarpone, plus extra to serve

Preheat 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.

Place stock in a saucepan and keep at a simmer on a 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 until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.

Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.