Roast Pumpkin and Feta Risotto
- 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
- 2 cups arborio rice
Preparation time 30mins
Cooking time 75mins
preheat oven to 400.
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 1-2 min. 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 rice is tender to the tooth, and then season with salt and pepper.
when the pumpkin is almost done, place feta on a balking sheet, and bake in preheated oven until cheese is hot and beginning to melt along the edges.
mash 1/2 of the pumpkin, and stir into the risotto with the spinach. laddle risotto into bowls and top with remaining pumpkin and heated feta