Roast Pumpkin and Feta Risotto
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This creamy, savoury arborio rice is loaded with roast pumpkin, caramelised onions and creamy feta. This roast pumpkin and feta risotto is packed full of fall flavours that creates an irresistible blend for a cosy fall night. note - ingredients can be approximate.
Equipment
Ingredients
- 100 g (3 ½ oz) brown onion , quartered
- 200 g (1 cups) arborio rice, See Note 1
- 750 ml (3 cups) stock, vegetable or chicken stock
- 500 g (1 lb) pumpkin, evenly chopped, skin on, See Note 2
- 1 head garlic, top cut off
- 5 g (1 tablespoon) cumin
- 5 g (1 tablespoon) dried sage
- 15 g (1 tablespoon) extra virgin olive oil
- 200 g (7 oz) Danish feta,
- 50 g (2 oz) parmesan, freshly grated is recommended
- salt and pepper, to taste, don't skip
Instructions
Preparation
- Preheat oven to 180°C (360°F).
- Slice 500 g (1 lb) pumpkin, 100 g (3 ½ oz) brown onion into even slices. Chop head off 1 head garlic (the pointy end)
Bake Vegetables
- Add 100 g (3 ½ oz) brown onion , 500 g (1 lb) pumpkin, 1 head garlic to a baking tray and coat with 15 g (1 tablespoon) extra virgin olive oil, 5 g (1 tablespoon) cumin, 5 g (1 tablespoon) dried sage, salt and pepper.. Bake for 45minutes or until pumpkin is soft to poke with a fork or skewer.
Begin Risotto
- While vegetables are baking, add 200 g (1 cups) arborio rice to the pan over medium heat and toss gently. Add 750 ml (3 cups) stock and let it come to the boil. Once bubbling, lower heat and stir every couple of minutes until liquid has been absorbed by the rice (approx. 20 minutes).
Remove Vegetables
- Remove vegetables from the oven and let cool slightly. The skin of the pumpkin should come off easily with a fork and tongs and you should be able to squeeze the individual cloves of garlic out of their casing.
- Blend/process 100 g (3 ½ oz) brown onion , 500 g (1 lb) pumpkin, 1 head garlic and 200 g (7 oz) Danish feta.
Combine
- Add pumpkin mixture to the arborio rice. Continue to stir every couple of minutes. The rice will be done when tender to bite but not hard and the mixture slowly flows when pushed (approx. another 10 minutes).
- Add 50 g (2 oz) parmesan and stir, then let rest for 2-3 minutes before serving.
Notes
Note 1 - Arborio rice
Arborio rice is recommended as it has a high starch content which helps the risotto get really creamy. You can substitute with Carnaroli rice (another Italian rice with a high starch content), but don't substitute with ordinary short or long grain rice as the starch content is a lot lower and won't give the risotto the creaminess.
Note 2 - Pumpkin
I've used both Kent pumpkin and butternut pumpkin (butternut squash) for this recipe and both are great. Kent offers a slightly creamier texture due to it's softer nature. You can vary with other types of pumpkin, but the flavour profile may be slightly different. The cooking time may vary so keep an eye on it baking.
Storing
Store in airtight container for up to 4-5 days. Creamy texture is best within 2-3 days.
Reheating
Pan. Add splash of broth or water to the pan and reheat over low heat, stirring constantly, until warmed through (approx. 5 minutes).
Microwave. If you don't have access to a pan, you can reheat in a microwave but do it on a lower heat and very gently. Add a splash of water and stir every minute or so after reheating on low heat (this will take about 5 minutes to heat all the way through).
Nutrition
Calories: 469kcalCarbohydrates: 57gProtein: 17gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 53mgSodium: 1484mgPotassium: 385mgFiber: 4gSugar: 4gVitamin A: 5847IUVitamin C: 15mgCalcium: 502mgIron: 5mg
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