Pumpkin Risotto (with feta and sun-dried tomatoes)
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Servings
4
-
Calories
462 kcal
-
Course
Side Dish, Main Course
Pumpkin Risotto (with feta and sun-dried tomatoes)
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Creamy pumpkin risotto with roast pumpkin, feta, and sun-dried tomatoes.
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Ingredients
- 4 tablespoons olive oil
- 80 grams (½ cup) onion finely chopped
- 2 garlic chopped, cloves
- 1 prig rosemary discard the branch and finely chop the leaves, dried
- 180 grams (1 cup) arborio rice
- 80 ml (⅓ cup) white wine dry
- 1 teaspoon thyme dry
- 750 ml (3 cups) vegetable stock see note 1 below
- 300 grams (1¼ cup) pumpkin see note 2 below, puree
- 70 grams (½ cup) feta cheese finely crumbled
- 30 grams (1½ tablespoons) sun-dried tomatoes very thinly sliced
- 2 tablespoons butter
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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