Risotto with Fetta and Pumpkin

    1 hour 15 minutes

    Risotto is such hearty and comforting food. This pumpkin risotto has fetta for added spike and salties and some baby spinach for colour.

    86 people made this

    Serves: 4 

    • 3 1/4 cups peeled, cubed pumpkin
    • 1 tablespoon olive oil
    • 4 cups (1 litre) vegetable stock
    • 1/2 teaspoon finely diced fresh garlic
    • 1 onion, diced
    • 1 cup baby spinach leaves
    • 185g fetta cheese, cubed
    • 1 teaspoon salt and pepper
    • 2 cups (400g) Arborio rice

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Brush a baking dish with olive oil.
    2. Place pumpkin in a steamer over 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 1/2 cup at a time stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender to the tooth and then season with salt and pepper to taste.
    4. When the pumpkin is almost done place fetta on a baking tray and bake in preheated oven until the cheese is hot and is beginning to melt along the edges.
    5. Mash 1/2 of the pumpkin and stir into the risotto with the spinach. Ladle risotto into bowls and top with remaining pumpkin cubes and heated fetta.

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    Reviews in English (54)


    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 USA and 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 USA and Canada)


    Wow! This was absolutely delicious and so beautiful to present as well. (I served it in a pumpkin half I had hollowed out). It was a very unexpected combination. I added sauteed red bell peppers to add even more taste and color.  -  22 Nov 2005  (Review from Allrecipes USA and Canada)