Roast Pumpkin and Feta Risotto Recipe - Allrecipes.com
Roast Pumpkin and Feta Risotto Recipe
  • READY IN hrs

Roast Pumpkin and Feta Risotto

Recipe by  

"This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
  2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
  3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
  4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
  5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2004

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).

 
Most Helpful Critical Review
Nov 26, 2010

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.

 

61 Ratings

Dec 02, 2004

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.

 
Nov 22, 2005

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.

 
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.

 
Nov 17, 2004

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!

 
May 07, 2006

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.

 
Mar 31, 2005

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

 

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Nutrition

  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 107 g
  • 35%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 1524 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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