Roast Pumpkin and Feta Risotto is an irresistibly creamy, comforting dish that combines rich, caramelized pumpkin with tangy feta cheese in every bite. This hearty recipe delivers warmth and depth—perfect for cozy evenings or impressive dinners. The nutty Arborio rice lends a velvety texture, while fresh spinach adds a pop of color and brightness. In about 60 minutes, you’ll enjoy a luxurious, flavorful meal that feels both elegant and homey. Let’s get cooking!
Why You’ll Love This Roast Pumpkin and Feta Risotto
This risotto is a celebration of contrasts—sweet, roasted pumpkin with savory, melting feta; creamy rice balanced by tender spinach. This dish offers gourmet appeal without the hassle—it’s surprisingly easy to make. Plus, it’s vegetarian-friendly, warms your soul, and brings fall flavors to your table any time of year.
Ingredients
Here’s what you’ll need, rephrased and organized for ease:
- Olive oil, about 1 tablespoon, divided as needed
- 3¼ cups of peeled, cubed pumpkin
- 1 medium onion, diced
- ½ teaspoon of chopped fresh garlic
- 2 cups Arborio rice
- 4 cups vegetable broth
- Salt and freshly ground pepper, to taste
- 6 oz feta cheese, cubed
- 1 cup baby spinach leaves
Step‑by‑Step: How to Make Roast Pumpkin and Feta Risotto
- Preheat your oven to 400°F (200°C). Grease a baking dish lightly with olive oil.
- Steam the pumpkin cubes over about an inch of boiling water until just tender but still firm. Transfer them to the oiled baking dish, brush lightly with olive oil, season with salt and pepper, and roast in the preheated oven until golden and roasted.
- As the pumpkin bakes, drizzle a bit of olive oil into a saucepan and sauté over medium heat. Sauté the diced onion and chopped garlic until translucent and fragrant.
- Stir in the Arborio rice, letting it toast slightly for a minute or two. Begin adding the vegetable broth in ½‑cup increments, stirring frequently and waiting for each addition to be absorbed before adding more. Continue until the rice is tender with a slight bite (al dente). Season with salt and pepper to taste.
- Near the end of roasting, arrange the feta cubes on a baking sheet and warm them in the oven until the edges soften and start to melt.
- Mash about half of the roasted pumpkin and stir this purée into the risotto along with baby spinach, allowing the leaves to wilt.
- Portion the risotto into bowls and top each serving with the remaining roasted pumpkin cubes and the hot, slightly melting feta.
Helpful Tips
- Keep stirring regularly—this activates the rice’s natural starches, creating that classic creamy risotto texture.
- Don’t rush the broth additions—waiting until each ½ cup is absorbed ensures proper cooking and consistency.
- Adjust thickness by adding more broth if it thickens too quickly or letting it sit a bit if it’s too loose.
- Test rice doneness by taste—it should be tender yet still offer a little bite.
- Balance flavors—feta is salty, so taste before adding more salt.
Substitutions And Variations
- Feel free to substitute the pumpkin with butternut or kabocha squash for a similarly sweet and velvety result.
- Use goat cheese instead of feta for a creamier tang.
- Stir in fresh or dried herbs like oregano, sage, or thyme to elevate the flavor (similar to the magazine version’s oregano suggestion).
- Add a sprinkle of toasted pumpkin seeds for a satisfying crunch and nutty finish.
- To keep it gluten-free, ensure your broth and Arborio rice are labeled as certified gluten-free.
Storage Instructions
- Refrigerate leftovers in an airtight container—consume within 3–4 days.
- Risotto firms as it chills. Reheat gently with a splash of broth or olive oil, stirring over low heat until warmed through and creamy again.
- Freeze in individual portions for up to two months for easy reheating.
Nutritional Information (Approximate per serving)
- Calories: 615 kcal
- Total Fat: 13 g (Sat. Fat: 7 g)
- Cholesterol: 38 mg
- Sodium: 1,524 mg
- Carbohydrates: 107 g (Fiber: 3 g; Sugars: 7 g)
- Protein: 16 g
- Vitamin C: 13 mg
- Calcium: 264 mg
- Iron: 3 mg
- Potassium: 430 mg
Serving Suggestions
- Pair with a crisp green salad—try arugula with a lemon vinaigrette for contrast.
- Serve alongside garlic‑roasted asparagus or green beans to add a vegetal brightness.
- Croûtons or garlic bread offer a satisfying crunch on the side.
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the risotto’s creamy texture and savory feta.
Frequently Asked Questions About Roast Pumpkin and Feta Risotto
Q: Is it possible to prepare this risotto in advance?
A: Yes, you can make both the risotto and roasted pumpkin a day in advance. Store each component separately in airtight containers in the refrigerator. When you’re ready to serve, reheat the risotto gently with a splash of broth or olive oil, stir in fresh spinach if needed, and top with the warmed pumpkin and feta. This method keeps the textures fresh and vibrant.
Q: What should I do if my risotto turns out too thick?
A: Just add a bit of warm broth to thin it out—this restores the creamy consistency without compromising flavor.
Q: I don’t have fresh garlic—what then?
A: You can use about ¼ teaspoon of garlic powder or ½ teaspoon of jarred minced garlic. Add it along with the onion, then adjust seasoning to taste at the end.
Q: Can this be vegan, without feta?
A: Absolutely—swap the feta for a plant-based alternative or omit it entirely. You can mix in nutritional yeast for cheesy flavor and top with roasted pumpkin seeds or cashews for texture.
Q: How do I know when the pumpkin is perfectly roasted?
A: The cubes should be golden on the edges and easily pierced with a fork. Still firm enough to keep shape—but tender. If they’re too soft, they’ll just puree; too hard, and they won’t blend nicely in the risotto.
Conclusion
Thank you so much for trying this Roast Pumpkin and Feta Risotto—I absolutely love how the savory feta melts into golden, roasted pumpkin and creamy rice, with tender spinach adding a lively touch. It’s a warm, delightful dish that’s just as perfect for an intimate dinner as it is for serving friends or family. I hope you enjoy its rich flavors and comforting ease as much as I do. Here’s to cozy meals and delicious cooking—happy cooking, and thanks for being part of our food-loving community!
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Roast Pumpkin and Feta Risotto
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Roast Pumpkin and Feta Risotto is a warm, creamy rice dish that blends roasted pumpkin, feta cheese, and baby spinach into a comforting and colorful vegetarian meal.
Ingredients
1 tbsp olive oil, divided
3¼ cups pumpkin, peeled and cubed
1 onion, diced
½ tsp fresh garlic, chopped
2 cups Arborio rice
4 cups vegetable broth
Salt and pepper to taste
6 oz feta cheese, cubed
1 cup baby spinach leaves
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish lightly with olive oil.
- Steam the pumpkin cubes over about an inch of boiling water until just tender but still firm. Transfer them to the oiled baking dish, brush lightly with olive oil, season with salt and pepper, and roast in the preheated oven until golden and roasted.
- As the pumpkin bakes, drizzle a bit of olive oil into a saucepan and sauté over medium heat. Sauté the diced onion and chopped garlic until translucent and fragrant.
- Stir in the Arborio rice, letting it toast slightly for a minute or two. Begin adding the vegetable broth in ½‑cup increments, stirring frequently and waiting for each addition to be absorbed before adding more. Continue until the rice is tender with a slight bite (al dente). Season with salt and pepper to taste.
- Near the end of roasting, arrange the feta cubes on a baking sheet and warm them in the oven until the edges soften and start to melt.
- Mash about half of the roasted pumpkin and stir this purée into the risotto along with baby spinach, allowing the leaves to wilt.
- Portion the risotto into bowls and top each serving with the remaining roasted pumpkin cubes and the hot, slightly melting feta.
Notes
Stirring often creates that classic creamy texture.
Substitute pumpkin with butternut or kabocha squash if preferred.
For added crunch, garnish with toasted pumpkin seeds.
Use certified gluten-free broth and rice if needed.
Store in portions and reheat with a splash of broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 615 kcal
- Sugar: 7 g
- Carbohydrates: 107 g
- Protein: 16 g