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Roast Pumpkin and Feta Risotto

Reviewed: Dec. 11, 2005
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.
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