I love a good risotto. This one is so versatile - it makes a good meal when you have friends over, or a substantial family meal, and every child I've served it up for eats it all up. And the sweet and bitter flavour combination of the pumpkin and feta... yum!
Roasted Pumpkin and Feta Risotto
800g pumpkin, peeled and chopped into 2cm squares
1 tablespoon olive oil
Salt and pepper
20g butter
1 onion, finely chopped
2 cups Arborio rice
2 cloves garlic, crushed
½ cup white wine
5 cups vegetable stock
½ cup parmesan cheese, grated
2 tablespoons oregano leaves
150g feta, crumbled
Preheat oven to 200°C
Combine pumpkin, olive oil, salt and pepper, place on an oven tray and bake for 30 minutes or until cooked.
Melt butter over medium heat, add onions and cook until soft and translucent.
Add rice and garlic, stirring for 2 minutes.
Pour in wine and continue stirring until it is absorbed.
Add the hot stock one cup at a time, again stirring until each cup has been absorbed.
Continue until the rice is al dente, then mix in the parmesan, roasted pumpkin, oregano leaves and half the feta.
To serve, spoon the risotto into bowls and top with the remaining feta.
Best served with...
Enjoy!
Yum! Looks great.
ReplyDeleteYum. I may have to make this for friends who are coming for dinner tomorrow night....your timing is perfect! xx
ReplyDeleteYUM!!!!!!!!!! No seriously. Two of my favourite things ... roast pumpkin and fetta. YUM!!!!!
ReplyDeleteThis is one of my fave meals and your recipe is pretty much the same as mine except I naughtily add a nob of butter and a dash of olive oil right at the end. I often marinate the fetta first and nearly always have homemade stock so it's delicious!
ReplyDeleteI just stumbled across the receipe. I am always trying to find ways to get my fussy toddler to eat some carbs and some vegies. She hates wasting time on chewing so I wil give this a go this weekend. P.S I love Pumpkin
ReplyDeleteLooks Lovely
ReplyDelete