-
-
My review
Roast Pumpkin and Feta Risotto
MEL_JADE
"This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 615 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat 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 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 the 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 the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts
Per Serving: 615 calories; 13.1 g fat; 107 g carbohydrates; 16.1 g protein; 38 mg cholesterol; 1524 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5367 Ratings
-
-
-
-
-
Most helpful positive review
10/24/2004
A winner -- literally! I'm a college student and my dorm sponsored a cooking contest for dishes using fresh pumpkin, so I entered this one, and I won 1st prize, a mini iPod! I roasted baby pumpk...
Most helpful critical review
11/26/2010
My boyfriend and I are both big fans of risotto and so I decided to make this for him the other night. I followed this recipe exactly but I must say, we were very disappointed. We both found t...
Most helpful
Most positive
Least positive
Newest
10/24/2004
A winner -- literally! I'm a college student and my dorm sponsored a cooking contest for dishes using fresh pumpkin, so I entered this one, and I won 1st prize, a mini iPod! I roasted baby pumpk...
12/2/2004
This took me somewhat longer than the specified time, but the finished dish was well worth it. I appreciate the simple flavors, and how easy it was to cook the rice. When I've made risotto bef...
11/22/2005
Wow! This was absolutely delicious and so beautiful to present as well. (I served it in a pumpkin half I had hollowed out). It was a very unexpected combination. I added sauteed red bell peppers...
12/11/2005
I gave this recipe full rating, because I believe in it, but I had a horrible time. It was my first risotto, plus I doubled the recipe for 8. I couldn't find fresh pumpkin, so I used butternut ...
11/17/2004
Mmmm, the pumpkin in this is so delicious despite the hassle it is to cut up (wonder if it's sold frozen?) I also did not bother to peel it. I would suggest using 6 cups broth since my rice wa...
5/7/2006
We loved this recipe! The sweetness of the pumpkin mixed with the tanginess of the feta are a wonderful combination. I used chicken broth instead of vegetable broth. Also, it was the wrong tim...
3/31/2005
Superb!! So smooth and creamy yet without any cheese in the risotto!! I added a whole clove of fresh garlic. Will definately make again!
10/29/2005
This recipe was delicious! I used chicken broth instead of vegetable, and used 6 cups instead of 4. The fresh pumpkin was kind of a pain to work with, but worth it!!