Project Description

Roasted Pumpkin, Leek and Fetta Risotto

New Recipe

  • Serves 6
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

Luscious, creamy fetta risotto with sweet and sticky pieces of roast pumpkin and herbs.

Ingredients:

  • ½ large butternut pumpkin (about 600g), peeled, deseeded and diced into bite size pieces
  • 180g Lemnos Traditional Fetta, crumbled
  • 1 leek, white end only, thinly sliced
  • 1 clove garlic, crushed
  • 2 tbsps finely chopped rosemary leaves
  • 5 tbsps extra virgin olive oil
  • 350g Arborio rice
  • 250mL white wine
  • 3 celery sticks, finely diced
  • 5 cups (1.25 litres) of vegetable stock
  • ½ cup finely grated parmesan
  • ½ cup finely chopped dill
  • Sea salt and pepper

Method:

Preheat oven to 180oC

  1. Toss pumpkin in 2 tablespoons of olive oil and season with salt and pepper.
  2. Place some baking paper on an oven tray and spread out the pumpkin. Roast in the oven for about 20 minutes or until just tender and starting to brown.
  3. Slowly heat the stock in a saucepan over a low heat. Bring to a gentle simmer.
  4. Heat a large, heavy based sauté pan or frying pan over a medium heat. Add the remaining 3 tablespoons of olive oil, the leek and rosemary and cook for 3-4 minutes or until the leek softens.  Add the garlic and cook for a further minute.
  5. Transfer the rice to the pan and stir well to ensure all the grains are well coated with oil. Cook for 2-3 minutes, constantly moving the rice around the pan.
  6. Add the wine and simmer and stir until it is almost totally absorbed. Add the diced celery sticks and carrot and then the warm stock, one ladle at a time, stirring continually until each ladle is absorbed before adding the next one.
  7. Once the rice is cooked, remove from the heat. Gently stir through the roasted pumpkin, parmesan and crumbled Lemnos Traditional Fetta.  Check the seasoning and serve sprinkled with chopped dill.
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