Reviewed: Nov. 16, 2009

Very very good, especially the second time I made it. Both times I used most of a 29oz can of pumpkin in place of the fresh, and 10oz frozen spinach (defrosted, drained well)-altho I LOVE spinach so try 5oz if you're not a huge fan. I did not cook the feta separately, just added crumbles at the end. Adding parmesan was also a nice touch. The second time I made it, I added some curry powder (maybe ~1tsp, although I didnt measure), which gave it the flavor it needed the first time. For an easier version, I actually used Trader Joe's Harvest Grain Blend (cooked per pkg directions in broth with minced garlic and onion powder), then added the spinach, pumpkin, feta, parmesan, curry powder, s&p when it was ready. Delicious! Saved a ton of time. (1.5 cups grains, ~15oz pumpkin)

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Teresa

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Reviewed: Nov. 9, 2009

Was absolutely delicious!!!

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Sandi

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Reviewed: Nov. 4, 2009

I agree that you should count on adding more broth, as I had no more than 4 c. on hand and mine came out a little too dry and a tad too al dente for my taste but this is soooo yummy. The more feta the better. I'll be making this one again very soon. It made a tasty vegetarian main dish.

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sizial

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Reviewed: Oct. 31, 2009

Just made this for Halloween dinner and it was a huge hit. I mashed all of the pumpkin and put it in instead of using it as a topping. It was delicious!

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zoe

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Reviewed: Oct. 26, 2009

After reading all the reviews, we were really disappointed with this risotto. We are big risotto eaters in this house because it is usually such a flavorful dish. This one was just so bland, and the pumpkin flavor was overpowered by the feta flavor.

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lawchica09

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Reviewed: Oct. 18, 2009

Loved this. will make again.

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SKYSBLUE

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Reviewed: Sep. 24, 2009

This was every bit as delicious as I thought it would be! Risotto fans will love it.

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aachrisman

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Reviewed: Nov. 30, 2008

Perfect as written.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Nov. 12, 2008

this recipe was amazing! but i made a few subtle changes as i felt they would be received better by my skeptical husband who kept saying 'you are making pumpkin what? isn't pumpkin supposed to be for pie?'... i pureed all of the pumpkin, added some celery salt, a bit more garlic than the recipe called for, added an extra cube of vegetable stock and mixed all of the feta into the mixture rather than serving it on top as described. it was delicious (and still is)...

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Oct. 17, 2008

I was very excited about this recipe. The mix of flavors sounded delicious--delicious enough to spend the money on the ingredients, which weren't cheap, and delicious enough to spend the time to prepare this, which with fresh roast pumpkin and risotto, was quite time-consuming. I incorporated changes suggested by some reviewers, and this was still bland and had a terrible, mushy consistency. PAP.

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sailshonan

Cooking Level: Expert

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Reviewed: Oct. 11, 2008

Good, but not good enough for the amount of work involved. I probably won't make it again.

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LILROSEGLOW

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Reviewed: Aug. 26, 2008

I didn't find this to be all that tasty. The time it took was not really worth the result. I served this at a big family meal and people liked it, but didn't LOVE it....so if you just want something different then try it, but don't expect it to be out of this world.

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Pinky1013

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 10, 2007

This recipe really lacked flavor and excitement. I wouldn't make it again.

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kim

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Reviewed: Nov. 6, 2007

Fabulous flavor and, as risotto goes, is pretty easy to make!

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 24, 2007

Absolutely delicious meal! The only changes I made were to use chicken broth instead of vegetable broth, and to increase the broth by 50%. It came out creamy and flavorful. My husband was gushing, which made it well worth the time it took to make.

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Oct. 15, 2007

This was quite good - serves more than four. I would make again; however, it was a bit time consuming to prepare the pumpkin. It would definitely make a good "company" dish.

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JLH1963

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

very good. first time cooking risotto. added some white wine and sage at the beginning then a little butter at the end at it was great. Would definitely make again.

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CHILTS

Cooking Level: Intermediate

Home Town: Roberts Creek, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 15, 2007

Very good--used butternut squash instead of pumpkin because it was out of season. Flavors were really good!

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SHANNAO

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Reviewed: Jan. 5, 2007

I really don't know how they made the nutritional calculations for this recipe. Does feta cheese have that many calories?

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CANCERFREE

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Nov. 1, 2006

I didn't have pumpkin, so I tried this recipe with Acorn Squash. It was fabulous, so I tried it another day with the pumpkin, but my family didn't like it nearly as much!

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Rach

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Roast Pumpkin and Feta Risotto

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