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Pumpkin Sage And Feta Risotto
800g pumpkin, peeled, seeds removed, cut into 2cm pieces
1 1/2 teaspoons vegetable stock powder
1 tablespoon rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh sage
250g Arborio Risotto Rice
160ml white wine
75g baby spinach leaves
45g pine nuts, toasted
50g feta cheese crumbled
Fried sage leaves, to serve
Preheat oven to 200°C. Place pumpkin on a lined baking tray. Spray with olive oil. Season with pepper. Roast for 25 minutes or until tender.
Meanwhile, place water and stock powder in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Hold at a gentle simmer.
Heat the oil in a large heavy-based saucepan over medium heat. Stir in onion for 5 minutes or until soft. Stir in the garlic and chopped sage for 1 minute or until aromatic. Stir in rice for 1 minute, or until grains appear slightly glassy. Add the wine and cook, stirring, until reduced by half.
Add 125ml (1/2 cup) of simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add stock, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more stock. Continue for 20 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
Add pumpkin. Cover and stand for 5 minutes. Stir in spinach, pine nuts and feta. Top with fried sage leaves.