“Bee” inspired

Happy Hump Day! Training This morning when I arrived at the gym before work, instead of turning "right" and heading to the weights room, I turned "left" and entered, on a whim,  the spinning studio. And boy am I glad I did. 45 minutes of an intense spinning class later, and I left the gym sweaty and energised to start the day. I’d forgotten how much I love this heart-pumping class and must not let that happen again! Random Q – does anyone know how ‘far’ you ride in a spin class? I estimated 20km… Dinner Tonight was my turn in the kitchen, and I knew I had big shoes to fill after last night’s potato tortilla and lentil / veggie soup combination. Oh and I’ve updated my last post with the recipe for the tortilla for those of you that requested it. I turned to the Mystery Box this evening to provide inspiration for dinner. And the chosen ingredient…. IMG_9090 Honey!  IMG_9093    Did you know? Honey is a natural source of carbohydrate, made by bees using nectar from flowers, with varying flavours depending on the nectar source. Not only is honey a wonderful sweetener in cooking and baking, it has both anti-inflammatory and anti-bacterial properties, making it effective in the treatment of a variety of ailments. IMG_9096 Despite the temptation to make honey on toast,  or perhaps drizzle honey on a big stack of pancakes, I decided to try and make something little more hearty for dinner using this wonderful golden ingredient. And what is more hearty than risotto, a honey pumpkin risotto to be precise. IMG_9097 IMG_9098 Served with a good amount of parsley, parmesan and chopped walnuts. IMG_9105 The honey added a subtle sweetness to the dish, which worked well with the creaminess of the risotto. IMG_9106   Not to mention the crunch of the walnuts. Definitely a risotto that I would make again! Honey Pumpkin Risotto (serves 4)

  • 800g pumpkin, peeled and cut into 1inch cubes
  • 2 tbs olive oil
  • 2 tbs honey
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 cups aborio rice
  • 2 cups vegetable stock
  • 3 cups water
  • 1 cup white wine
  • Juice of 1/2 lemon
  • 1/3 cup parmesan
  • 1/3 cup parsley chopped
  • chopped walnuts and extra parmesan to serve.
  1. Preheat the oven to 200°C.
  2. Place pumpkin on a lined baking tray. Drizzle with olive oil and bake for 15 minutes.
  3. Drizzle honey over the pumpkin, then bake for a further 15 minutes or until the pumpkin is golden. Set aside.
  4. Meanwhile, heat stock / water in a saucepan and simmer over a low heat.
  5. Sautee onion and garlic in a frypan over medium heat. Add the rice and stir to coat well.
  6. Add white wine and cook stirring until all the liquid has been absorbed.
  7. Add stock, one ladleful at a time, stirring until the liquid has absorbed.
  8. Remove from heat, then stir through lemon juice,  parmesan and pumpkin. Season to taste.
  9. Top with walnuts and grated parmesan.

What about you? How do you like to use honey in cooking? Happy Baking 🙂

28 thoughts on ““Bee” inspired

  1. I actually used honey tonight in a Hawaiin tofu marinade. I'll have the recipe up on my blog tonight. Honey + pumpkin sounds like an awesome combo!

    And I think it is around 15-20 miles riding in a spin class for an hour? Depending on the number of sprints/flat rides vs. climbs and all.

  2. Ooh, yum! I must admit that I tend towards maple syrup more than honey in my cooking, but honey is amazing on toasted buttered english muffins, if that counts as "cooking" 😉 Also, in natural yogurt with fresh berries!

  3. Hm… outside of sweets and baking, the only cooking I can think of is a honey-glazed ham. I definitely prefer it in the sweets and baking!

  4. Spinning is amazing, I'm so glad you tried something new.

    My nanny has some fresh honey that I am actually picking up this afternoon – great suggestion. Can't go wrong with pumpkin.

  5. I made a pumpkin risotto last fall that I loved, but I still have been too scared to do it on the stove (I use my Crockpot) You make it sound like it's easier than I think it is. And the honey sounds like an added bonus!

  6. Honey is awesome just in some herbal tea (lemon to be exact), but who doesn't already know that? 😉 I tend to consume it like that or as part of a stirfry sauce, in some sort of baking, or as a part of a glaze for beets or carrots.

    Pumpkin is delicious and I'm trying to find more ways to include it in my diet. Thanks for the recipe!

  7. Yummy! I reckon in an hour class you'd probably "travel" 25-30km. In a 45 min class, 20 is probably about right- though I guess all the hill climbing "slows you down 🙂 But basically, when I do a hard session on my trainer, I usually end up averaging between 25 and 30km/h.

  8. thats such a great ingredient to add to it!
    we get ours fresh from our hive 🙂 i like to add it in my coffee … and my mums honey comb cakes
    xx

  9. I love honey. I had the most amazing Ethiopian dessert of chips drizzled in honey and topped with powdered sugar yesterday. It was perfection. Honey is my sweetener of choice these days. It is interesting to see how you are using it here. Looks amazing!

  10. Yum!! I plan on putting this on next weeks meal plan. I even have the pumpkin in the fridge. Thanks so much for sharing the recipe.

    Libby

  11. I love honey – it is full of nostalgia for me but also the flavour constantly amazes me because it is so good – I think the honey choc chip cake I made on the weekend is definitely a new favourite honey recipe – and I keep going back to a honey choc chip muffin recipe that is amazing. Will have to try this risotto – look delicious

  12. After Monday night success with the Hawaiian stirfry I decided to make the rissoto last night. Even though we had a guest I trusted in you and it was a HUGE success. Thanks so much. I'm definitely going to try more of your vegetarian recipes :-).

    Libby

  13. I have a honey that has lavender oil in it. It is amazing. I have had it in ice cream before.

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