Honey Pumpkin Risotto

Ingredients:

• 4 tbsp  Grey Box Honey
• 3 tbsp butter
• 1 1/2 cups of Arborio rice
• 1 diced onion
• 600g diced pumpkin
• 3 chopped garlic gloves
• 1/4 cup of white wine
• 3 1/2 cups of vegetable stock
• 1/2 cup parmesan cheese

Method:

1. Preheat oven to 180°C.
2. Melt 1 tbsp of butter in a ovenproof pot then add garlic and onion until cooked.
3. Add rice and stir so all the rice is coated with the mixture.
4. Add white wine and cook until liquid evaporates.
5. Stir in pumpkin, honey and vegetable stock, heat but do NOT simmer.
6. Put on lid and place in oven for 25 minutes until rice is firm but not raw. If rice is uncooked return to oven for 5 minutes.
7. Add remaining butter and parmesan cheese.
8. Stir vigorously until pumpkin lends into the risotto, if it is too thick add water.
9. Spoon into bowls, garnish with a a fresh herb and ENJOY !