Pumpkin and Feta Risotto

By khoglan1

Ingredients

• 1 small pumpkin
• 2 Tbsp olive oil, plus more for roasting pumpking
• 1 c diced onion (about 1 medium onion)
• 1 c aborio rice
• 1/4 c white wine (optional)
• 6-8 c broth (chicken or veggie)
• 1/2 c feta cheese
• salt and pepper
• plain toasted or sweet & smoky pepitas, for garnish (optional)

Details

Servings 3
Adapted from blogs.babble.com

Preparation

Step 1

1. Roast the pumpkin: Preheat oven to 350 degrees. Cut the pumpkin into 2″ thick wedges. Toss with a healthy drizzle of olive oil and sprinkle of salt, and place on a rimmed baking sheet. Roast for up to 1 hour. You want the pumpkin to be cooked through and slightly caramelized around the edges, but still a little toothsome. You don’t want it to get mushy when you fold it into the risotto. Cut the roasted pumpkin into 1-2″ pieces and set aside.

2. In the meantime, heat stock to a simmer over medium flame. Reduce heat to lowest setting, keeping the broth hot but making sure it doesn’t cook off.

3. Heat olive oil in a large pot over medium heat. Add onion and saute until translucent, about 2 minutes. Add rice, stirring to make sure that all of the grains get coated with oil, and cook until rice begins to turn translucent, about 2 minutes.

4. Add wine, if using. Cook until most of the liquid is absorbed.

5. Begin adding broth, 1/2 cup at a time. Stir constantly, waiting for each batch of broth to be about 3/4 absorbed before adding the next. (One way to tell if it’s time to add more broth: your spoon should leave a trail that holds for a moment as you drag it across the bottom of the pan.) Risotto is done when the rice is al dente—is should be cooked through but still have a tiny bite. You may not use all of the broth. In fact, towards the end of the cooking process—which should take about 18-20 minutes—start tasting along the way and adding broth in amounts less than a 1/2 cup. Add the pumpkin at the same time as the third or second to last batch of broth so that the flavors incorporate well.

6. Turn off heat. Stir in feta, salt and pepper. When serving, garnish with a little extra crumbled feta and, if you have them, plain toasted or spiced pepitas.