Pumpkin and feta risotto

Recipe from: 11/30/2000 12:00:00 AM
Ingredients 17
Servings 6


  • 750
    pumpkin, peeled and cubed
  • salt and freshly ground black pepper to taste
  • olive oil
  • 500
    arborio rice
  • 30
    olive oil
  • 5
    vegetable or chicken stock cubes, dissolved in
  • 1
    hot water
  • 2
    rounds feta cheese (use more if desired)
  • Parmesan cheese
  • nutmeg
  • chopped chives or spring onions
  • freshly ground black pepper,
  • olive oil and balsamic vinegar
  • knob of butter (optional)


To cook the pumpkin, preheat the oven to 220 ºC. Arrange the pumpkin in a single layer in a buttered oven pan. Season to taste with salt and black pepper and sprinkle with olive oil. Bake for about 20 minutes until tender. To make the risotto, lightly sauté the arborio rice in olive oil in a heavy-based pot. Add 375 ml (1 1/2 cups) of the stock, stirring until the rice turns glossy, about 1 to 2 minutes. Add 250 ml (1 cup) of the stock and stir gently until ail the liquid has been absorbed. Continue adding the rest of the stock by the cupful, stirring until absorbed and the rice has a creamy texture. Remove from the heat. Mix the rice and pumpkin and add feta cheese to taste. Grate in a little Parmesan cheese and nutmeg to taste. Finish with chopped chives or spring onions, freshly ground black pepper and a drizzle of olive oil and balsamic vinegar. If desired, stir in a knob of butter for a creamier risotto.

Read more on: bake  |  shallow-fry

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