Honey Pumpkin Risotto

Name: Honey Pumpkin Risotto
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Moroccan, European, American, African, Southern, Mediterranean, Greek
Ingredients: 900 g peeled pumpkin, cut into 1cm cubes; 1/4 cup olive oil; 1/2 tablespoon honey, plus extra; honey, to drizzle; 850 ml vegetable stock; 1 chopped onion; 2 finely chopped celery ribs; 2 cm grated piece gingerroot; 1 cup arborio rice; 2/3 cup white wine; 1/2 lemon, juice of; 1/2 cup chopped flat leaf parsley, plus extra; flat leaf parsley, to garnish; 2 tablespoons mascarpone or 2 tablespoons parmesan cheese, plus extra; mascarpone or parmesan cheese, to serve

Instructions

Prep:20minCook:50min

Found this recipe a few years ago in a magazine, when I was looking for something different to do with an abundance of pumpkin from my garden. If you are vegetarian and looking for something a little different, then you will love this. I use chicken stock but the recipe calls for vegetable stock. Next time I am going to try making it with chicken in it.

Updated at: Fri, 25 Apr 2025 07:26:37 GMT