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

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.

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

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

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.

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.

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.

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

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

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!

I didn't have any pumpkin, so used butternut squash instead, regardless, the recipe was fantastic. The combination of the feta and the roasted butternut was amazing. I left the feta in the oven until the edges started to go brown and roasted the squash with some dried sage. Absolutely delicious adn we will definitely be making this again.

Fabulous! But I have to add the caveat that I modified this to fit local ingredients by using kabocha (Japanese pumpkin) and Thai rice. I loved how the sweet mellowness of the pumpkin contrasted with the saltiness of the feta. Since I knew I would have leftovers, I only stirred together the portion I was planning on eating. When warming the leftovers, I reheated the rice and pumpkin separately and then stirred them together with the spinach... no problems with mushiness. That could be because of the different type of rice, but it seems worth a shot to store your leftover ingredients separately.

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.

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.

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.

This recipe was delicious! I used chicken broth instead of vegetable, and used 6 cups instead of 4. The fresh pumpkin was kind of a pain to work with, but worth it!!

This was fantastic, tasted great and looks sensational...definately a keeper as a main or side...fabulous fabulous.

Superb!! So smooth and creamy yet without any cheese in the risotto!! I added a whole clove of fresh garlic. Will definately make again!