Honey-baked pumpkin risotto

Image borrowed from original site

Adapted from original recipe:




  • 900g pumpkin, peeled, cut into 1cm cubes
  • 1/4 cup (60ml) olive oil
  • 1/2 tablespoon honey
  • 850ml vegetable liquid stock
  • 1 onion, chopped
  • 2 zucchini, grated
  • 1 cup frozen peas
  • 2 garlic cloves, finely diced
  • 2cm piece ginger, peeled and grated
  • 1 cup (220g) arborio rice
  • 2/3 cup (160ml) white wine
  • Juice of 1/2 lemon
  • 2 tablespoons mascarpone, plus extra to serve (optional)


  1. Preheat the oven to 220°C.
  2. 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.
  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 garlic and ginger then cook for 1 minute. Add zucchini and cook for a further minute. Add rice and stir to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a cup 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.
  4. Add lemon juice, peas and pumpkin. Season with salt and pepper, then stir in mascarpone.

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