About this recipe: This is my version of Pumpkin Risotto. A very creamy risotto with feta melted through it. My whole family love this recipe and I get cheers from my kids when I tell them we are having it for dinner. You can use butternut squash instead of pumpkin, if desired.
The flavour tends to intensify overnight so leftovers are great taken to work the next day, if there are any leftovers.
If more (or less) stock is required add (or remove) as necessary.
Fabulous recipe for using left-over chicken meat! Good level of veggie content and sublime flavours. I substituted butternut squash for pumpkin. I peeled it, chopped it up, coated it with olive oil and some salt and pepper, and then roasted it. A good-sized squash yields about twice as much as you need for this recipe. (I prepared all of it the same way as I plan to use the rest of the squash in a Quinoa-Spinach-Squash salad. Yum!) - 14 Mar 2014
Delicious, grand daughter loved it as well and she is a fussy eater. Will make this again! - 22 Aug 2011 (Review from Allrecipes AU | NZ)
Made this tonight for the family. They loved it ! Was abit scared as its my first time iv made risotto but was so simple and easy. - 29 Jan 2013 (Review from Allrecipes AU | NZ)