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Pumpkin Sage And Feta Risotto

Pumpkin Sage and Feta Risotto

Pumpkin Sage and Feta Risotto

There's nothing like cooking a comforting risotto of a Friday evening while sipping a glass of wine! This recipe includes the delicate flavour of pumpkin and makes an ideal Autumn meal. Serve with a green leafy salad. 

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Ingredients

  • 800g pumpkin, peeled, seeds removed, cut into 2cm pieces

  • 750ml water

  • 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

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time55 minutes

  • Difficulty

    DifficultyBeginner

Method

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.

Method

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.

Used in this Recipe

  • Marigold Swiss Vegetable Bouillon Powder 150g

    Marigold Swiss Vegetable Bouillon Powder 150g

    €2.50

  • Organic Arborio Rice 500g

    Organic Arborio Rice 500g

    €3.53

  • Marigold Swiss Vegetable Vegan Bouillon Powder 150g

    Marigold Swiss Vegetable Vegan Bouillon Powder 150g

    €2.40

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €6.55

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