Roasted pumpkin risotto

    1 hour 15 min

    A spinach and pumpkin risotto served with extra chunks of roasted pumpkin and melted feta cheese on top.

    71 people made this

    Serves: 4 

    • 375g peeled, cubed pumpkin
    • 1 tablespoon olive oil
    • 1L vegetable stock
    • 1/2 teaspoon chopped fresh garlic
    • 1 onion, diced
    • 30g spinach leaves
    • 175g feta cheese, cubed
    • salt and pepper
    • 450g Arborio rice

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6. Coat a baking dish with olive oil.
    2. Place pumpkin in a steamer over 2.5cm of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
    3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable stock 125ml at a time, stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender; season with salt and pepper to taste.
    4. When the pumpkin is almost done, place feta on a baking tray, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
    5. Mash half of the roasted pumpkin cubes; stir into the risotto with the spinach. Spoon risotto on to plates; top with remaining pumpkin cubes and heated feta.

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    Reviews in English (54)


    Yum, I like that the recipe used mashed pumpkin to make the risotto creamy instead of butter as most risotto recipes do.  -  18 Jul 2011


    A winner -- literally! I'm a college student and my dorm sponsored a cooking contest for dishes using fresh pumpkin, so I entered this one, and I won 1st prize, a mini iPod! I roasted baby pumpkin halves and served the risotto in them, which made for a great presentation. Delicious (though time-consuming).  -  24 Oct 2004  (Review from Allrecipes US | Canada)


    This took me somewhat longer than the specified time, but the finished dish was well worth it. I appreciate the simple flavors, and how easy it was to cook the rice. When I've made risotto before it has always been difficult. A couple of suggestions: 1) mine took an extra quarter cup or so of broth; 2) I let the corners brown on my feta cheese, because it intensifies the flavor. The cheese fit on a toaster oven-size sheet, and I used a 3 qt. sauté pan for the rice, which fit everything perfectly. I will make this recipe again.  -  02 Dec 2004  (Review from Allrecipes US | Canada)