Pumpkin Risotto (with feta and sun-dried tomatoes)

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5 from 1 vote

Pumpkin Risotto (with feta and sun-dried tomatoes)

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

Prep Time20

Cook Time30

Course: Main Course, Side Dish

Cuisine: European, Italian

Keyword: healthy, one-pot, rice

Servings:

Calories: 462kcal

Ingredients

4 tablespoons olive oil
80 grams (½ cup) finely chopped onion
2 garlic cloves chopped
1 sprig 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

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.

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