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 pumpkin halves and served the risotto in them which made for a great presentation. Delicious (though time-consuming).
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 before it has always been difficult. A couple of suggestions: 1) mine took an extra quarter cup or so of broth; 2) I let the corners brown on my feta cheese because it intensifies the flavor. The cheese fit on a toaster oven-size sheet and I used a 3 qt. sauté pan for the rice which fit everything perfectly. I will make this recipe again.
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 to add even more taste and color.
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 squash and a can of pumpkin. I cubed the squash steamed it (too long) and then baked as suggested. I cooked the risotto as directed. Toward the end I added a large can of pumpkin (3.5 cups). In a sudden the dish went bland. I then added more salt but it was boring so I added some garam masala. Everything was great again. I stirred in cubed butternut squash spinach and garnished with feta and remaining squash. The presentation was beautiful the taste excellent - but when it came time to serving this dish (5 hours later) it was very mushy. The aram masala was slightly overbearing. The dish was no longer great. I suspect it was too much canned pumpkin w/o benefit of salt/pepper/olive oil baked in the oven. Possibly a small can of pumpkin would be better but I would only add to taste (I'm not yet convinced canned pumpkin will work). I would make sure the cubes are firm as recommended because I think this added to the overall mush. Keep garam masal to a sprinkle and then add to taste (it was truly delightful). I have since been told risotto must be served fresh. Is it true? As a dedicated pumpkin and risotto enthusiast I will definitely try this again.
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 was not done cooking by the time the liquid had evaporated (one of my cookbooks recommends 1 part Arborio rice to 3 parts liquid). Would definitely make this again!
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 time of year for fresh pumpkin so I used a little bit of canned pumpkin instead. I'd definitely make this again.
Superb!! So smooth and creamy yet without any cheese in the risotto!! I added a whole clove of fresh garlic. Will definately make again!
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!!
Very good flavor and presentation too. The mashed pumpkin added to the rice makes the dish. I tasted it before adding the pumpkin and it was kind of bland but afterwards what a difference!
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 the risotto to be a one note dish with no depth of flavour at all. Can't recommend this one sorry.
