Best Roasted Pumpkin And Spinach Risotto Recipes

ROAST PUMPKIN AND FETA RISOTTO

Roast Pumpkin and Feta Risotto image

This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.

Provided by MEL_JADE

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

3 ¼ cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
½ teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice

Steps:

Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g

ROASTED PUMPKIN RISOTTO

Roasted Pumpkin Risotto image

Make and share this Roasted Pumpkin Risotto recipe from Food.com.

Provided by Mirj2338

Categories Short Grain Rice

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 firm Japanese pumpkin
3 teaspoons virgin olive oil
1 medium white onion, diced
1 clove garlic, minced or pressed
2 cups arborio rice
1 cup dry white wine
6 -7 cups vegetable stock, well heated
4 teaspoons unsalted butter
1/2 cup grated parmesan cheese
1 teaspoon Italian parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
2 shallots, minced

Steps:

Preheat oven to 450° F.
Carefully cut the kabocha in half and remove the seeds with a spoon.
Season each half with salt and pepper before placing in the oven.
Roast for 30-45 minutes on a baking sheet.
When cooled, scoop out flesh and reserve.
Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
Saute the onion to soften (2-3 minutes).
Add the Arborio rice and coat well with the oil while stirring.
Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
"When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
The risotto should be smooth and shiny.
IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.