Honey Baked Pumpkin

Serves 4

• 500g pumpkin, peeled, cut into 3cm wedges

• 4 tablespoons (60g) olive oil

• 2 tablespoons (30g) honey

• 1 onion, peeled and chopped

• 2 celery stalks, chopped

• 2cm piece fresh ginger, peeled

• 3 cups (750g) vegetable stock

• 1 cup (185g) Arborio rice

• 1/2 cup chopped flat-leaf parsley, plus extra to garnish

Preheat the oven to 200°C. Lay the pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 10 minutes, then remove and drizzle with honey, tossing to coat each piece. Roast for a further 10 minutes until cooked and golden. Set aside.

Place onion, celery and ginger into the thermo bowl.

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Scrape down the sides of thermo, and add the remaining 2 tablespoons of oil.

images 4 minutes

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Lock in butterfly bar. Add the stock and rice.

images 20 minutes

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With only 2 minutes remaining, remove MC and add the pumpkin and most of the parsley (use the rest to garnish) and honey, replace MC. Serve immediately.

Images 4 Ingredients Channel / Honey Baked Pumpkin Risotto