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
Scale
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