Roast Pumpkin And Feta Risotto Recipe

Roast Pumpkin and Feta Risotto is a creamy and sensational recipe. Learn how to make/prepare Roast Pumpkin and Feta Risotto by following this easy recipe.
Roast Pumpkin And Feta Risotto Recipe
Preparation Time 30 Minutes
Cooking Time 45 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 4
Calories Per Serving 615
  • 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)
How to make Roast Pumpkin And Feta Risotto:
  • 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.