22 August 2013

Honey pumpkin risotto take 2

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When this gorgeous pumpkin graced our countertop, I knew exactly what I would make with it. Something hearty, something warming…

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Risotto!

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But not just any risotto. A honey pumpkin risotto – for those two ingredients seem to go together so very well indeed.

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I basically followed this recipe, roasting the peeled diced pumpkin that I had drizzled with olive oil and honey.

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Then got to work on the risotto itself. Onion, garlic, white wine, aborio rice and stock.

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Gradually cooked, stirring, stirring, until I had myself a big pan of creamy risotto. Finished with the honey pumpkin, parmesan, lemon zest and parsley.

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All together now!

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Well I was looking for a meal that was hearty, and warming, and that is exactly what I got.

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I particularly loved the little bites of caramelised pumpkin, with their hints of honeyed goodness.

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A dish that again proved to me why I love risotto – it is so very versatile!

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Not to mention being a favourite of the little one too!

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What about you? How do you like to cook with pumpkin?

2 comments :

  1. We've all got pumpkin on the brain these last couple weeks Lisa. We should do a pumpkin round up. I'm sure I've seen a few new recipes. The risotto looks great!

    Anne xx

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  2. Honey was a great ingredient to include Lisa, and I like how you kept the pumpkin separate while it cooked- Yummo!

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