Roast Pumpkin and Feta Risotto

Roast Pumpkin and Feta Risotto

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients

• 3 1/4 cups pumpkin (peeled and cut into cubes)
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon garlic (chopped)
• 1 onion (diced)
• 1 cup baby spinach leaves
• 6 ounces feta cheese ( cut into cubes)
• salt and pepper
• 2 cups Arborio rice

Directions

1. Preheat oven to 200 degrees Celsius.
2. Garnish the baking dish with olive oil.
3. Put the pumpkin in a steamer over 1 inch of boiling water, and cover.
4. Cook until tender.
5. Transfer the pumpkin to the baking dish, and brush with oil.
6. Season with salt and pepper.
7. Bake in preheated oven until browned.
8. Heat olive oil in a saucepan. Put the onion and garlic.
9. Stir in rice, and cook for 1 to 2 minutes.
10. Slowly add vegetable broth 1/2 cup at a time and stir. 
11. Continue cooking until the rice is tender. 
12. Season with salt and pepper.
13. Place feta on a baking sheet, and bake in preheated oven until the cheese melts.
14. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach.
15. Place the risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Guest Book: Comments page 0 of 0 Click here to add a comment Your Name: Image verification: Message:   There are currently 0 comments to display. <>