Pumpkin Risotto (with feta and sun-dried tomatoes)

Name: Pumpkin Risotto (with feta and sun-dried tomatoes)
Prep time: 20 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 4 tablespoons olive oil; 80 grams (½ cup) finely chopped onion; 2 garlic cloves; 1 prig dry rosemary; 180 grams (1 cup) arborio rice; 80 ml (⅓ cup) dry white wine; 1 teaspoon dry thyme; 750 ml (3 cups) vegetable stock; 300 grams (1¼ cup) pumpkin puree; 70 grams (½ cup) feta cheese; 30 grams (1½ tablespoons) sun-dried tomatoes; 2 tablespoons butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4
Calories
462 kcal
Course
Side Dish, Main Course
Cuisine
European, Italian

Pumpkin Risotto (with feta and sun-dried tomatoes)

Iris Warren

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Creamy pumpkin risotto with roast pumpkin, feta, and sun-dried tomatoes.

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Ingredients

Servings

4 tablespoons olive oil
80 grams (½ cup) finely chopped onion
2 garlic cloves chopped
1 prig dry rosemary discard the branch and finely chop the leaves
180 grams (1 cup) arborio rice
80 ml (⅓ cup) dry white wine
1 teaspoon dry thyme
750 ml (3 cups) vegetable stock see note 1 below
300 grams (1¼ cup) pumpkin puree see note 2 below
70 grams (½ cup) feta cheese finely crumbled
30 grams (1½ tablespoons) sun-dried tomatoes very thinly sliced
2 tablespoons butter

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Instructions

Heat the stock in a saucepan and keep it covered next to you.
Heat olive oil in a 3-liter saucepan over medium heat.
Add the onion, garlic, and rosemary, and saute until caramelized.
Add the rice and saute for 2-3 minutes stirring with a wooden spoon.
Pour in the wine and cook until it drains completely. Stir in the thyme. Season with salt and pepper.
Add ½ cup of the stock to the rice and cook stirring occasionally until it absorbs it all.
Add another ½ cup and again stir until it absorbs it all.
Repeat until all stock is used up and the rice is cooked but still retains a bite (al dente).
Stir in the pumpkin, feta, and sun-dried tomatoes. Cook for 1-2 minutes for the flavors to blend.
Remove from the heat and stir in the butter. Taste for additional seasoning.
Serve immediately with extra feta or sun-dried tomatoes on top if you like.

Notes

Note 1: You can use chicken stock or even water instead of vegetable stock. A homemade vegetable stock with lots of fresh herbs will make this dish taste divine though!
Also, keep in mind that some arborio rice uses a ratio of 1:4. If it does, it will say so on the package. So you may need to add 4 cups of stock or water instead of the 3 this recipe calls for. The best thing to do is to taste the rice as you cook. And stop adding more stock when you're satisfied with its bite.
Note 2: You can make your own pumpkin puree to use in this risotto. It adds so much more flavor. To do this take 800-900 grams (28-31 ounces) of pumpkin cut into smaller pieces, brush with olive oil, and season with salt. Place the pieces, flesh side down, on a baking sheet covered with parchment paper. Roast pumpkin at (200°C / 392°F). Then scoop the pumpkin flesh and blend in a small food processor or blender.

Nutrition Information

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Serving 1portion Calories 462kcal (23%) Carbohydrates 52g (17%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.2g Cholesterol 31mg (10%) Sodium 1009mg (42%) Potassium 508mg (15%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 12387IU (248%) Vitamin C 8mg (9%) Calcium 127mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 462 kcal

% Daily Value*

Serving	1portion
Calories	462kcal	23%
Carbohydrates	52g	17%
Protein	8g	16%
Fat	24g	37%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.2g	10%
Cholesterol	31mg	10%
Sodium	1009mg	42%
Potassium	508mg	11%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	12387IU	248%
Vitamin C	8mg	9%
Calcium	127mg	13%
Iron	4mg	22%