How to Make Roast Pumpkin and Feta Risotto - A Step-by-Step Guide

Looking for a delicious and hearty meal that's perfect for the cooler months? Then look no further than this Roast Pumpkin and Feta Risotto recipe. This cozy and comforting dish is a great way to enjoy the flavors of fall and is sure to become a favorite in your recipe collection.

This recipe combines the natural sweetness of roasted pumpkin with the creamy texture of risotto, and is finished off with the tangy bite of feta cheese. The result is a dish that's rich, flavorful, and sati...

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Ingredients

  • 1 tablespoon olive oil, divided, or as needed
  • 3 ¼ cups peeled, cubed pumpkin
  • 1 onion, diced
  • ½ teaspoon chopped fresh garlic
  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • salt and pepper to taste
  • 6 ounces feta cheese, cubed
  • 1 cup baby spinach leaves

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4

  • Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
  • Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
  • Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
  • Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
  • When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
  • Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
  • Nutrition

    615 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 38mg
    • Sodium: 1524mg
    • Total Carbohydrate: 107g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 13mg
    • Calcium: 264mg
    • Iron: 3mg
    • Potassium: 430mg