Roast Pumpkin And Feta Risotto Recipe

• 3¼ cups Pumpkin (peeled and cubed)
• 1 tbsp Olive Oil
• 4 cups Vegetable Broth
• ½ tsp fresh Garlic (chopped)
• 1 Onion (diced)
• 1 cup Baby Spinach Leaves
• 6 oz Feta Cheese (cubed)
• Salt (to taste)
• Pepper (to taste)
• 2 cups Arborio Rice (short grain rice)
• Water (as required)

• Preheat oven to 400 °F (200 °C).
• Grease a baking dish with olive oil.
• Pour water in a steamer to measure 1 inch and boil it.
• Place the pumpkin in the steamer and cover it.
• Cook the pumpkin till it turns tender but is still firm.
• Transfer the pumpkin to the baking dish.
• Brush the pumpkin with olive oil.
• Season with salt and pepper.
• Bake the pumpkin till it turns golden brown.
• Place a saucepan on fire and heat olive oil.
• Add onion and garlic. Sauté till they turn tender.
• Add rice and cook for 1 to 2 minutes.
• Pour in vegetable broth ½ cup at a time, stirring continuously. Allow the liquid to be absorbed before adding the next batch of broth.
• Cook the mixture till the rice turns tender.
• Add salt and pepper.
• Place feta cheese on a baking sheet and cake till the cheese turns hot and begins to melt along the edges.
• Mash half of the pumpkin cubes and add to the rice preparation.
• Add spinach and mix well.
• Ladle the preparation into bowls.
• Top with the remaining pumpkin cubes and heated feta cheese.