Recipe

Pumpkin And Feta Risotto Recipe

	Pamela / All my dishes 3 years, 5 months ago 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. Servings:4	Pamela
	risotto roast pumpkin feta

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Ingredients

2 cups Arborio rice

6 oz feta cheese, cut into cubes

3 1/4 cups pumpkin, peeled and cubed

4 cups vegetable broth

1 cup baby spinach leaves

1 onion, finely chopped

1 tbsp olive oil

1/2 tsp fresh garlic, chopped

salt and pepper

Directions

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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Comments

katerina 2 years, 11 months ago said:
I like the sound of feta and pumpkin but where exactly does the spinach fit in?

chefsharon 2 years, 11 months ago said:
You could make this in the pressure cooker in about 7 minutes or less! This sounds great! ~Sharon

crazycook 2 years, 8 months ago said:
This was excellent! thanks for the tasty dish. I finally used some frozen pumpkin I had. Strangely, I liked it cold!

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