bake cubed pumpkin, drizzled in olive oil, for 20 minutes. After 20 minutes, drizzle with honey and bake for another 20 minutes or until tender.
Heat a large non-stick saucepan. Add approx 1 tbs butter to 1 tbs cooking oil (rice bran), and add onion and cook 2-3 mins until soft.
Add rice and ginger, cook until rice turns slightly translucent (3-5 minutes).
Add white wine and cook until reduced by 1/2. Add all of the hot vege stock and cook on low heat (gentle simmer) 15-20 minutes or until liquid is absorbed and rice is tender. Stir in baked pumpkin,lemon juice cream and more honey if desired. Serve with parmesan.
Originally Submitted
5/14/2012
0 Out of 5 from
0 reviews
You can add this honey pumpkin risotto recipe to your own private DesktopCookbook.
