Risotto is such hearty and comforting food. This pumpkin risotto has fetta for added spike and salties and some baby spinach for colour.
- Rated on - 29 May 2014
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)