Roast Pumpkin and Feta Risotto

Name: Roast Pumpkin and Feta Risotto (Ριζότο με ψητή κολοκύθα και φέτα)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Northern Europe
Ingredients: Chilli flakes, to garnish; 350 g arborio or carolina rice; 1 onion, finely chopped; 150 ml white wine; 350 g arborio or carolina rice; 1 litre vegetable broth (lukewarm); 1 litre vegetable broth (lukewarm); A few sprigs of fresh thyme; 150 g Roussas Feta PDO, cubed; Salt and pepper; 600 g pumpkin, peeled and cubed; 4 tbsp olive oil; Salt and pepper

Ριζότο με ψητή κολοκύθα και φέτα

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

A perfect dish to mellow the winter! If you have never tried cooked feta, this is the time to do so and discover how amazingly well it pairs with roast pumpkin, accompanied by the delicate notes of wine and thyme. Our definition of comfort food at its best.

Ingredients

600 g pumpkin, peeled and cubed
Salt and pepper
4 tbsp olive oil

Europe
United Kingdom
Greece
Main course
Gluten-free
Vegetarian
Winter

Method

Preheat the oven to 200°c. Spread the cubed pumpkin out in a baking dish, season with salt and freshly ground pepper, drizzle with half the olive oil and roast until softened (about