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Individual baked pumpkin, feta and leek risottos
Individual baked pumpkin, feta and leek risottos
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Ingredients:
  • 40g butter
  • 8 fresh sage leaves
  • 1 leek, white part only, thinly sliced
  • 2 garlic cloves, crushed
  • 200g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 220g rice
  • 125ml white wine
  • 750ml chicken stock
  • 40.00 ml toasted pine nuts
  • 20.00 ml finely shredded sage
  • 50g fetta, crumbled
Instructions:
  • Preheat the oven to 200°C. In a medium frying pan over medium heat, melt butter until foaming. Add sage leaves and cook until crisp, about 1 minute. Transfer to a plate using tongs. Next, add leek, garlic, and pumpkin to the pan and cook, stirring, for 3 minutes until leek softens. Remove pan from heat.
  • Evenly distribute the leek mixture among four 1 1/2 cup (375ml) ramekins. Divide the rice equally among the ramekins. Add the wine and stock, gently mix, then cover each ramekin with foil or a lid. Set on a baking tray.
  • Bake in a preheated oven, stirring occasionally, for 30-35 minutes until the liquid is absorbed and the rice is al dente. Remove from the oven.
  • Sprinkle pine nuts and sage into the risotto and stir gently. Add the feta and stir gently. Garnish with fried sage leaves and serve hot.

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