Honey Pumpkin Risotto

Risottos are very easy to make.

The best tip I can give you for a good risotto:

use a heavy-based pan. This allows even, slow cooking.

INGREDIENTS (Serves 6 Little People)

1 Tbsp Olive Oil

175g Pumpkin, peeled and cut into 1 cm cubes

Olive Oil Spray

1 Tsps Runny Honey

1 Onion, finely chopped

1cm Ginger Piece, grated

600ml Chicken or Vegetable Stock

1 to 2 Tbsps Ricotta Cheese

175g Arborio Rice

Salt & Pepper, to season

METHOD

Preheat the oven to 220°C.

Lay pumpkin in an even layer on a large baking tray and spray with oil.

Season with salt and pepper. Roast for 10 minutes, then remove and drizzle with honey, tossing well to coat each piece.

Roast for a further 5 minutes until cooked and golden.

Place stock in a saucepan and keep at a simmer over low heat - this is to warm it.

Heat oil in a large heavy-based pan over low heat.

Add onion and stir for 2-3 minutes until soft.

Add ginger and rice and cook for a further minute, stirring until all the rice grains are coated.

Increase heat to medium-low, add a ladle of stock and cook until absorbed.

Keep adding the stock a ladleful at a time, allowing each to be absorbed before adding the next.

Continue for 15 to 20 minutes or until rice is cooked but still firm to the bite.

Add pumpkin. Season, then stir in ricotta.

Serve immediately.