Honey-Roasted Pumpkin Risotto

Risotto is comfort food to the max, and when pumpkin is roasted in a mix of our honey and oil, it lends the perfect amount of sweetness and caramelization. A hint of sage and some nutty Parmesan make this an ideal vegetarian main dish meal or great side when serving a crowd.

Honey-Roasted Pumpkin Risotto
(caramelized roasted pumpkin with creamy risotto)
Serves 6 to 8

What you need:
3 ½ to 4½ pounds pumpkin or butternut squash, peeled and chopped (12 cups)
3 tablespoons olive oil, divided
¼ cup Savannah Bee Company honey (we used Acacia Honey) 
Salt and freshly ground pepper
1 tablespoon butter
1 onion, chopped
1½ cups arb orio rice
½ cup dry white wine
2 tablespoons chopped fresh sage, plus more for garnish
4 to 5 cups chicken or vegetable stock, kept warm in a saucepan
1 cup freshly grated Parmesan cheese

What to do:

1. Wash Up!

2. Roast the pumpkin: Preheat the oven to 425°F. Toss together the pumpkin or squash, 1 ½ tablespoons olive oil, honey, and salt and pepper on lightly greased rimmed baking sheets. Bake for 30 to 35 minutes or until the pumpkin is browned and tender, stirring halfway through.

3. Toast the rice: Meanwhile, heat the remaining oil and butter in a Dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the rice and cook 1 minute until toasted.

4. Cook the risotto: Add the wine and sage and cook , stirring, 2 minutes or until the wine is evaporated. Add a ladle - full of stock and cook , stirring, until almost evaporated. Continue the process of adding stock and cooking until almost evaporated, until the rice is al dente (you may not need all the stock). Don’t rush the process, good risotto takes patience.

5. Finish the risotto: Remove from the heat and stir in the cheese. Fold in the cooked pumpkin and season with salt and pepper to taste.
To Serve: Garnish each serving with additional sage, if desired.

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