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Roast Pumpkin and Feta Risotto
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Sensational pumpkin and feta risotto - sweet roasted pumpkin meets salty feta for a delicious meal.
Ingredients:
  • 1 tablespoon olive oil, divided, or as needed
  • 3.25 cups peeled, cubed pumpkin
  • 1 onion, diced
  • 0.5 teaspoon chopped fresh garlic
  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 6 ounces feta cheese, cubed
  • 1 cup baby spinach leaves
Instructions:
  • Preheat the oven to 400°F (200°C) and brush a baking dish with fragrant olive oil.
  • Steam the pumpkin until tender but still firm, then transfer it to a baking dish. Brush the pumpkin with oil and season with salt and pepper before baking in a preheated oven until golden brown.
  • Heat a generous drizzle of fragrant olive oil in a saucepan. Sauté the onion and garlic until they are soft and fragrant.
  • Add rice to the pan and cook briefly. Gradually pour in vegetable broth in 1/2 cup increments, stirring often until each addition is absorbed. Cook until rice is tender, then season with salt and pepper to your liking.
  • Once the roasted pumpkin is almost cooked, scatter feta on a baking sheet and bake in a preheated oven until the cheese is hot and starts to melt at the edges.
  • Mash half of the pumpkin and fold it into the risotto with spinach. Serve in bowls and garnish with the remaining pumpkin cubes and warmed feta.

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