Tuesday, September 13, 2011

Honey-baked pumpkin risotto

A friend of mine hosted a loungewear party the other day. It was like a Tupperware but instead of plastic we were showed some beautiful pieces of clothing made from bamboo. What better way to spend a morning than to have some cake and fashion? 

Like any gathering that involves parents we started to chat about food. I was given two ‘must try’ recipes from the girls. It was a great morning and I left feeling all inspired about Toddler Tastes again. I admit that with all the sickness and sleepless nights, I’ve been a little unmotivated. 

Here’s the first of the two ‘must try’ recipes. Hubby has been over in NZ enjoying the rugby world cup, so I’ve been home alone with the kids. So this recipe especially appealed to me as I was planning on sharing and having my meals with the little ones. I love risotto, so I was very excited about trying this. 

I loved it and Miss F liked if for the first half. It seems that with every meal that I make it’s always her fave at the start and then half way through she refuses to eat the rest. I think this is a great meal for both kids and parents.  

Thanks Banika for this great recipe and good luck with your beautiful bamboo loungewear range. 


900g pumpkin, peeled, cut into 1cm cubes
1/4 cup (60ml) olive oil
1/2 tbs honey, plus extra to drizzle
850ml vegetable stock
1 onion, chopped
2 celery stalks, finely chopped
2cm piece ginger, grated
1 cup (220g) arborio rice
2/3 cup (160ml) white wine
Juice of 1/2 lemon
1/2 cup chopped flat-leaf parsley, plus extra to garnish
2 tbs mascarpone, plus extra to serve

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. Place stock in a saucepan and keep at a simmer over low heat.
4. 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.

Banika sourced this recipe from taste.com.au

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