Pumpkin and Feta Risotto
From pamela 17 years ago
- - to make
- Serves 4
Looking for a change to your risotto dish? Try this - the sweet of pumpkin and salty taste of feta creates a superb combination of tastes you're sure to enjoy.
Ingredients
- 2 cups arborio rice shopping list
- 6 oz feta cheese, cut into cubes shopping list
- 3 1/4 cups pumpkin, peeled and cubed shopping list
- 4 cups vegetable broth shopping list
- 1 cup baby spinach leaves shopping list
- 1 onion, finely chopped shopping list
- 1 tbsp olive oil shopping list
- 1/2 tsp fresh garlic, chopped shopping list
- salt and pepper shopping list
How to make it
- Preheat oven to 400 degrees F. Apply olive oil to a baking dish.
- Put pumpkin into a steamer over an inch of boiling water, and cover. Cook until tender but still slightly firm. Place the pumpkin into the baking dish, and brush with oil. Season with the salt and pepper then bake until golden-brown in color.
- Then, heat olive oil in a saucepan and cook the onion and garlic until tender. Add in the rice, and cook for another 1-2 minutes. Gradually add the vegetable broth (1/2 cup at a time), stirring often and allow the liquid to be absorbed prior to adding more. Keep cooking until rice is tender to the tooth, then season with salt and pepper (to taste).
- When the pumpkin is almost finished, put the feta onto a baking sheet, and bake in until the cheese is hot, and is just beginning to melt around the edges.
- Mash 1/2 of the pumpkin, and mix it into the risotto mixture. Scoop the risotto into bowls, and garnish with the left over pumpkin cubes and heated feta.
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