adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and fetta risotto cakes
Pumpkin and fetta risotto cakes
0 Likes
Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Try these irresistible pumpkin risotto cakes for a new dinner favorite.
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 3cm pieces
  • 72.80 gm olive oil
  • 637.50 gm salt reduced chicken style liquid stock
  • 250.00 gm water
  • 1/2 large red onion, finely chopped
  • 1 1/2 garlic cloves, crushed
  • 350.00 gm arborio rice
  • 62.50 ml finely grated parmesan or vegetarian hard cheese
  • 15g butter, cubed
  • 40.00 ml chopped parsley
  • 40.00 ml chopped fresh chives
  • 100g feta, crumbled
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 220C. Coat the pumpkin with half of the oil and arrange it in a greased roasting pan. Roast until tender, about 30 minutes.
  • In a saucepan, bring the stock and water to a boil, then reduce the heat to a simmer.
  • In a large saucepan over medium heat, sauté onion and garlic in remaining oil until softened, about 7 minutes. Add rice and stir for 2 minutes.
  • Slowly pour in the stock, one ladleful at a time, while gently stirring with a wooden spoon until the rice is creamy but still slightly firm, which should take about 20 to 25 minutes.
  • Blend in the rich flavors of parmesan, butter, parsley, and chives. Add the pumpkin and stir gently. Remove from heat and let it cool.
  • Mix the risotto and feta together, then form the mixture into 8 rice cakes.
  • In a large non-stick frying pan over medium-high heat, fry risotto cakes in two batches for 3 to 4 minutes per side until golden brown.
  • Enjoy with crusty bread and a side salad.

Similar Recipes