"This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto." — MEL_JADE
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3 1/4 cups
peeled, cubed pumpkin
chopped fresh garlic
baby spinach leaves
feta cheese, cubed
salt and pepper
A winner -- literally! I'm a college student and my dorm sponsored a cooking contest for dishes using fresh pumpkin, so I entered this one, and I won 1st prize, a mini iPod! I roasted baby pumpkin halves and served the risotto in them, which made for a great presentation. Delicious (though time-consuming).
My boyfriend and I are both big fans of risotto and so I decided to make this for him the other night. I followed this recipe exactly but I must say, we were very disappointed. We both found the risotto to be a one note dish with no depth of flavour at all. Can't recommend this one, sorry.
This took me somewhat longer than the specified time, but the finished dish was well worth it. I appreciate the simple flavors, and how easy it was to cook the rice. When I've made risotto before it has always been difficult. A couple of suggestions: 1) mine took an extra quarter cup or so of broth; 2) I let the corners brown on my feta cheese, because it intensifies the flavor. The cheese fit on a toaster oven-size sheet, and I used a 3 qt. sauté pan for the rice, which fit everything perfectly. I will make this recipe again.
Wow! This was absolutely delicious and so beautiful to present as well. (I served it in a pumpkin half I had hollowed out). It was a very unexpected combination. I added sauteed red bell peppers to add even more taste and color.
I gave this recipe full rating, because I believe in it, but I had a horrible time. It was my first risotto, plus I doubled the recipe for 8. I couldn't find fresh pumpkin, so I used butternut squash and a can of pumpkin. I cubed the squash, steamed it (too long), and then baked as suggested. I cooked the risotto as directed. Toward the end, I added a large can of pumpkin (3.5 cups). In a sudden, the dish went bland. I then added more salt, but it was boring, so I added some garam masala. Everything was great again. I stirred in cubed butternut squash, spinach, and garnished with feta and remaining squash. The presentation was beautiful, the taste excellent - but when it came time to serving this dish (5 hours later) it was very mushy. The aram masala was slightly overbearing. The dish was no longer great. I suspect it was too much canned pumpkin w/o benefit of salt/pepper/olive oil baked in the oven. Possibly a small can of pumpkin would be better, but I would only add to taste (I'm not yet convinced canned pumpkin will work). I would make sure the cubes are firm as recommended, because I think this added to the overall mush. Keep garam masal, to a sprinkle and then add to taste (it was truly delightful). I have since been told risotto must be served fresh. Is it true? As a dedicated pumpkin and risotto enthusiast, I will definitely try this again.
Mmmm, the pumpkin in this is so delicious despite the hassle it is to cut up (wonder if it's sold frozen?) I also did not bother to peel it. I would suggest using 6 cups broth since my rice was not done cooking by the time the liquid had evaporated (one of my cookbooks recommends 1 part Arborio rice to 3 parts liquid). Would definitely make this again!
We loved this recipe! The sweetness of the pumpkin mixed with the tanginess of the feta are a wonderful combination. I used chicken broth instead of vegetable broth. Also, it was the wrong time of year for fresh pumpkin, so I used a little bit of canned pumpkin instead. I'd definitely make this again.
Superb!! So smooth and creamy yet without any cheese in the risotto!! I added a whole clove of fresh garlic. Will definately make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Pumpkin and Feta Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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