Roast pumpkin, pine nut and feta risotto

Roast pumpkin, pine nut and feta risotto

What's for Dinner?
10 mins
Cooking time
50 mins
Gorta Yuuki


Quantity Ingredient
200g pumpkin, cut into 2 cm chunks
4 tablespoons olive oil
salt and freshly ground black pepper
1 onion, diced
1 garlic clove, crushed
1 leek, thinly sliced, (optional)
1 carrot, finely diced, (optional)
300g arborio rice
125ml white wine
0.75 - 1 litres hot vegetable or chicken stock
50g toasted pine nuts
90g baby spinach or sliced spinach leaves, (optional)
25g freshly grated parmesan cheese
60g feta cheese, crumbled
2 tablespoons butter
2 tablespoons chopped flat-leaf parsley


  1. Preheat the oven to 180°C. Toss the pumpkin with 2 tablespoons of the oil and season with the salt and the pepper. Roast in the oven for about 15 minutes, or until the pumpkin is tender and golden. Set aside.
  2. Heat a large heavy-based saucepan over medium heat. Add the remaining oil, onion and garlic and the leek and carrot, if using. Cook for 3–4 minutes, or until fragrant and soft.
  3. Add the rice and stir to coat with the oil. Cook briefly then add the wine and stir until it is absorbed.
  4. Add enough hot stock to cover the rice and cook, stirring, until it is absorbed. Continue adding hot stock, a ladleful at a time, stirring well with each addition and adding more as it is absorbed. After 15–20 minutes the rice should be just cooked, but each grain should still be slightly firm in the centre. Add the pumpkin, pine nuts and spinach, if using, and stir through, then cook for 2–3 minutes.
  5. Remove the pan from the heat. Add the cheeses, butter and parsley and stir until the risotto is creamy and the cheese has melted. Check the seasoning and add the salt and pepper, to taste, then serve.
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