Recipe Name Honey-baked pumpkin risotto Submitted by reedmob Recipe Description Prefer risotto without crunch celery but otherwise great Quantity 1 Quantity Unit pan Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 3 cups pumpkin 1/4 cup olive oil 1/2 tablespoon honey 3 cups Vegetable stock 2 stalks large (11"-12" long) celery, chopped 1 cup slices (1" dia) 1 inch piece of fresh ginger, peeled and cut into slices 1 cup risotto 2/3 glasses (3.5 fl oz) white wine 1/2 lemon yields lemon juice 1/2 cup Parsley, Chopped Fresh Italian 1 tablespoon cream Steps Sequence Step 1 Method Preheat the oven to 220°C. 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 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, 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.