Roast Pumpkin and Feta Risotto
I thought I didn't have anything for tea, and then came up with this concoction. Takes about 30 minutes, plus time for roasting the pumpkin. So tasty.You can add anything you like to this really. That's what I did, but it turned out to be a great combination.
Pumpkin cut into cubes and roasted until cooked through but not too soft.
2 cups of arborio rice
1 onion diced
About 2 litres of vegetable stock
1 cup of dry white wine
1 cup of frozen or fresh peas
Handful of parsley finely chopped
About 150g of chopped feta
1/2 cup of grated Parmesan
Brown onion in about a tablespoon or two of butter, then add rice and stir around for a minute or so. Add wine and stir until absorbed, then slowly start to add stock about a half a cup at a time. Make sure you keep stirring so that it doesn't stick to the bottom of your pan. If using frozen peas add them as you go so that they have time to defrost and heat through. Once most of the stock has been absorbed fold through the pumpkin, parsley, feta and Parmesan. Add cracked pepper and sea salt if desired. Serve and savour. Delicious!