When this gorgeous pumpkin graced our countertop, I knew exactly what I would make with it. Something hearty, something warming… Risotto! But not just any risotto. A honey pumpkin risotto – for those two ingredients seem to go together so very well indeed. I basically followed this recipe, roasting the peeled diced pumpkin that I had drizzled with olive oil and honey. Then got to work on the risotto itself. Onion, garlic, white wine, aborio rice and stock. Gradually cooked, stirring, stirring, until I had myself a big pan of creamy risotto. Finished with the honey pumpkin, parmesan, lemon zest and parsley. All together now! Well I was looking for a meal that was hearty, and warming, and that is exactly what I got. I particularly loved the little bites of caramelised pumpkin, with their hints of honeyed goodness. A dish that again proved to me why I love risotto – it is so very versatile! Not to mention being a favourite of the little one too! What about you? How do you like to cook with pumpkin?