While my carnivorous boyfriend wasn't thrilled by the idea, I've been trying to convince him that yes, it will still taste good and no, you won't wake up ravenous in the middle of the night and proceed to die of hunger due to a lack of steak in your dinner. Despite his irreverence, I faithfully ploughed on with the cause and decided some carbo-loading might help change his mind.
To try and win him over, I made one of my favourite dishes - honey pumpkin risotto. This delicious dish combines roasted butternut pumpkin with flavours of ginger, lemon, honey and sage. To top it all off, it's got a naughty splash of thick cream and a sprinkle of parmesan. It's a wonderfully satisfying meal that even my in-house carnivore devoured with happiness.
Honey roasted pumpkin risotto
Serves 3-4.
Ingredients:- 1 tablespoon each butter and rice bran oil (or similar)
- 1/2 medium size butternut pumpkin, cut into 2cm cubes
- 1 cup Arborio rice
- 1 brown onion, finely chopped
- 2cm piece ginger, grated
- 3/4 cup verjuice or white wine (substitute for more stock if you don’t have any on hand)
- 900ml (approx) vegetable stock
- 1/3 cup honey
- ½ cup cream
- 15 sage leaves, chopped
- Juice of one lemon plus extra, to serve
Method:
- Preheat the oven to 190 degrees C. Place pumpkin on a baking tray lined with non-stick paper and roast for 40 minutes. After 20 minutes, baste with half of honey.
- Heat oil and butter in a large saucepan over a medium heat and add onion. Cook, stirring frequently for 3-5 minutes or until onion is softened. Add ginger and rice and cook until the rice is beginning to turn translucent.
- Add verjuice and cook until absorbed. Slowly add stock, one ladleful at a time, until rice is tender (usually 800-900ml).
- Stir through cream, sage leaves, lemon juice and roasted pumpkin. Season to taste.
- Serve with shaved parmesan and lemon wedges on the side.
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