Roast Pumpkin and Feta Risotto

Ingredients and Weight:

• Pumpkin, peeled and cubed: 500g
• Olive oil: 4 tablespoons
• Onion, finely chopped: 1
• Garlic, minced: 2 cloves
• Arborio rice: 350g
• White wine: 125ml
• Vegetable stock: 1 liter
• Feta cheese, crumbled: 200g
• Parmesan cheese, grated: 100g
• Fresh thyme leaves: 2 tablespoons
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 200°C (400°F).
2. Toss pumpkin with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden brown.
3. In a large pan, heat the remaining olive oil over medium heat. Add onion and garlic and cook until softened.
4. Add rice and stir to coat. Cook for 1 minute.
5. Add white wine and stir until evaporated.
6. Add 1/3 of the vegetable stock and bring to a simmer. Stir occasionally.
7. Once the liquid has been absorbed, add another 1/3 of the stock. Repeat this process until all the stock has been used.
8. Stir in the roasted pumpkin and simmer for 5 minutes.
9. Remove from heat and stir in the feta, Parmesan, thyme, salt, and pepper to taste.
10. Serve immediately, garnishing with extra thyme leaves if desired.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 350
• Fat: 15g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 3g

Dish Characteristics:

• Creamy and flavorful risotto
• Sweet and savory pumpkin flavor
• Crispy feta and Parmesan topping
• Aromatic thyme leaves

User Comments:

• "This risotto is absolutely delicious! The pumpkin adds a unique twist and the feta gives it a creamy texture."
• "I love the use of roast pumpkin in this recipe. It makes the risotto extra special."
• "This is a perfect fall dish. It's hearty, comforting, and flavorful."
• "My kids loved this risotto! They especially enjoyed the crispy feta on top."

Special Precautions and Tips:

• Use a good quality Arborio rice for the best results.
• Do not overcook the rice. It should be al dente, with a slight bite to it.
• If the risotto becomes too thick, add a little more vegetable stock.
• Serve with a green salad or grilled vegetables for a complete meal.