Delicious and easy creamy pumpkin risotto with feta cheese to give that little extra!
Course lunch
Cuisine Italian
Cook Time 15 minutesminutes
Oven 50 minutesminutes
Total Time 15 minutesminutes
Servings 1
Ingredients
80grRisotto rice (I use Vialone Nano, but you can use Arborio or Carnaroli)
100grPumpkin
enoughWater (or veggie stock)
a pinchSalt
Chives
Rosemary
approximately 25grFeta cheese
a drizzleExtra virgin olive oil
Instructions
First of all, cut your butternut squash into pieces and bake them at 180/200° for about 50 minutes. The bigger the pieces, the more you'll need to bake it.
To make the risotto:
Bring some water to a boil.
In a pan (mine looks more like a wok), let your rice toast for a few moments at medium heat. You can add some butter or oil, I personally never do.
Start pouring some hot water, a pinch of salt (not much, feta will give enough saltiness) and the baked pumpkin.
After a few minutes add chives and fresh rosemary. Let your risotto simmer for 15 minutes or until cooked (at LOW heat).
Lastly, add the feta and a drizzle of olive oil.
You can serve it into the butternut squash like I did!