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Recipe Roast Pumpkin and Feta Risotto (Main Dish)
Home Cooking Recipes
Required Ingredients:
- 3 1/4 cups peeled, cubed pumpkin
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon chopped fresh garlic
- 1 onion, diced
- 1 cup baby spinach leaves
- 6 ounces feta cheese, cubed
- salt and pepper
- 2 cups Arborio rice
Preparing/Cooking:
- 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.
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