Baked Risotto with Pumpkin and Feta

By irvingd

Ingredients

• 2 Tbsp olive oil
• 1 medium onion chopped finely
• 1 tsp thyme
• 2 cups arborio rice
• 5-6 cups chicken stock
• 1 small pumpkin or butternut squash,peeled and cut into 1/2 in about 2 cups
• 1 cup frozen peas
• 1 sm red pepper chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup crumbled feta or asiago cheese
• 1/2 cup chopped parsley,basil or sage

Details

Servings 8
Preparation time 40mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 375. Heat oil in large skillet(dutch oven). Add onion and thyme and cook until soft and lightly browned about 5 min.
Add rice and cook stirring constantly for about 1 min until evenly coated.
Add 3 cups of broth and the pumpkin,red pepper and bring to a simmer.
Carefully transfer to an 8 cup(2L) ovenproof dish and cover tightly with foil. Bake for 30 min
Remove from oven and stir in an additional 2 cups broth and 1/2 cheese along with peas and salt and pepper.
Cover and bake for further 5-10 min or rice is al dente and most of the liquid is absorbed. Rice should be creamy.If it looks dry then add additional stock and stir gently to combine. Sprinkle feta and parsley on top and serve