Delicious and easy creamy pumpkin risotto with feta cheese to give that little extra!
Risotto rice (I use Vialone Nano, but you can use Arborio or Carnaroli)
Water (or veggie stock)
Extra virgin olive oil
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!
© Healthy Little Cravings