When this gorgeous pumpkin graced our countertop, I knew exactly what I would make with it. Something hearty, something warming…
But not just any risotto. A honey pumpkin risotto – for those two ingredients seem to go together so very well indeed.
I basically followed this recipe, roasting the peeled diced pumpkin that I had drizzled with olive oil and honey.
Then got to work on the risotto itself. Onion, garlic, white wine, aborio rice and stock.
Gradually cooked, stirring, stirring, until I had myself a big pan of creamy risotto. Finished with the honey pumpkin, parmesan, lemon zest and parsley.
All together now!
Well I was looking for a meal that was hearty, and warming, and that is exactly what I got.
I particularly loved the little bites of caramelised pumpkin, with their hints of honeyed goodness.
A dish that again proved to me why I love risotto – it is so very versatile!
Not to mention being a favourite of the little one too!
What about you? How do you like to cook with pumpkin?