Pumpkin, rosemary and feta rissotto
( SERVES 6 )
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|3 tbsp||Olive oil|
|6 cups||Chicken stock|
|2 cups||Risotto rice|
|1 tbsp||Fresh rosemary|
|1 to taste||Salt|
|1 to taste||Black pepper|
|120 g||Creamy feta cheese|
- Heat oven to 200 degC. Place pumpkin in an oven pan, spray with olive oil and roast for 20 minutes or until caramelised and tender. oash roughly with a fork. Place stock in a small saucepan and bring to the boil, then turn down heat to simmer.
- Heat a large, heavy-based pan, add 3 tablespoons oil and onion and cook over a medium heat for 5 to 10 minutes until softened but not coloured. Add garlic and risotto rice and toast but don't brown, stirring continuously for 2 minutes.
- Add half a cup of hot stock to the pan and stir until the stock is absorbed. Repeat, adding stock until it is all absorbed and the rice is tender to the bite or "al dente" (this takes 15 to 20 minutes).
- Stir in prepared pumpkin, add rosemary and season with salt and pepper. Cover pan and leave to steam for 5 minutes. Stir in a little more stock to form a thick soup consistency. Lastly, scatter with feta and serve immediately.