Pumpkin Risotto
- 2 lbs pumpkin peeled and cut into 1/3 inch cubes (you can purchase baking pumpkins at Whole Foods)
- 1/4 cup olive oil
- 1/2 tbs honey, plus extra to drizzle
- 3 ½ cups vegetable stock
- 1 onion chopped
- 2 celery stalks
- ¾ inch piece ginger, grated
- 1 cup aborio rice (risotto)
- 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 425 Lay pumpkin cubes 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 mins until cooked and golden.
Place stock in a sauce pan 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, 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 mins 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.
No comments:
Post a Comment