Home / Recipes / Roasted pumpkin, leek and fetta risotto
A rich, creamy option for a winter, vegetarian menu. Alternatively, incorporate chicken into this recipe for more protein.
Time 55 minutes
½ large butternut pumpkin (about 600g), peeled, deseeded and diced into bite size pieces
180g Lemnos Mixed Full Cream Crumbled Fetta 1kg
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
Preheat oven to 180°C.
Toss pumpkin in 2 tablespoons of olive oil and season with salt and pepper.
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.
Slowly heat the stock in a saucepan over a low heat. Bring to a gentle simmer.
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.
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.
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.
Gently stir through pumpkin, parmesan and crumbled Lemnos Traditional Fetta. Garnish with chopped dill and season if necessary. Serve.