Description
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Ingredients
- 3 ¼ cups peeled, cubed pumpkin
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ teaspoon chopped fresh garlic
- 1 onion, diced
- 1 cup baby spinach leaves
- 6 ounces feta cheese, cubed
- salt and pepper
- 2 cups Arborio rice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water
- and cover. Cook until tender but still firm. Transfer pumpkin to baking dish
- and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
- Meanwhile
- heat olive oil in a saucepan. Cook onion and garlic until tender.
- Stir in rice
- and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time
- stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth
- and then season with salt and pepper to taste.
- When roasted pumpkin is almost done
- place feta on a baking sheet
- and bake in preheated oven until the cheese is hot
- and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin
- and stir into risotto with spinach. Ladle risotto into bowls
- and top with remaining pumpkin cubes and heated feta.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 4