HONEY-BAKED PUMPKIN RISOTTO
Creamy and dreamy, this lusciously sweet and savoury dish is a worthy companion at your next barbecue or with grilled meat and poultry, and substantial enough to stand alone as a fabulous vegetarian alternative.
900g pumpkin, peeled, cut into 1cm cubes
¼ cup (60ml) olive oil
½ tbsp honey, plus extra to drizzle
850ml vegetable stock
2 celery stalks, finely chopped
1 tbsp TFC Crushed Ginger
1 cup (220g) aborio rice
2/3 cup (160ml) white wine
Juice of ½ lemon
½ cup chopped flat-leaf parsley, plus extra to garnish
2 tbsp mascarpone, plus extra to serve
Spread the pumpkin evenly in one layer on a large baking dish. Drizzle with a little oil and season well with salt and pepper. Roast for 15 minutes in a preheated 220 o oven, then remove and drizzle with ½ tablespoon of honey. Toss well and return to oven for a further 15 minutes or until cooked and golden.
Place stock in a saucepan and keep at a simmer over low heat.
In a large heavy-based pan over low flame, heat remaining oil, 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 the rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in the mascarpone.
Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.