Pumkin Rosemary and Feta Risotto

Pumkin Rosemary and Feta Risotto

Posted 2015-01-16 by Jac's Vegheadfollow
Earthy rosemary with sweet pumpkin and salty Australian feta is a match made in heaven. Enjoy for dinner with a pinot grigio and let the days worries slip away.



Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 2 servings

Ingredients
1 brown onion
650gm pumpkin
2 tbsp fresh rosemary
3 garlic cloves
1 cup arborio rice
3-4 cups vegetable stock
1/4 cup white wine
2 tbsp olive oil
2 tbsp feta cheese
Seasoning



Method
  • Preheat the oven to 170C. Cube the pumpkin and place in a bowl with 1 tbsp of olive oil, rosemary and a pinch or salt and pepper. Pour onto a lined baking tray and bake until golden.



  • Put a pot of stock on to boil. Make your own using left over vegetables or use powder. You will need 3-4 cups.

  • Dice the onion and garlic and add to a lightly olive oiled pan on a medium heat.

  • Once the onion has started to brown add the white wine.

  • Pour in the rice and stir until thoroughly coated, once the rice has a shine start adding hot stock one ladle at a time.



  • Turn the pan down to a simmer and stir the risotto occasionally so it doesn't stick.

  • Every time the liquid is absorbed add another ladle.

  • Once the risotto is ready the pumpkin should be too. Add the pumpkin and stir a few times.



  • Serve in two bowls, sprinkle with crumbled feta, salt and pepper and garnish with more rosemary.



  • NOTE: Roasting the pumpkin seperately and stirring it through at the end stops it from becoming orange rice with pumpkin mush!

    For other risotto flavour ideas try Beetroot and Red Wine , Baked Vegetable or Truffled Mushroom !

    Categories
    #pumpkin
    #dinner
    #risotto
    #cheese
    #vegetarian
    #vegetables

    %recipeyum
    226309 - 2023-07-17 09:56:31

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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