Roasted Pumpkin Spinach Risotto Recipes

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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

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 AND SPINACH RISOTTO



Roasted Pumpkin and Spinach Risotto image

I found this in the "Super Food Ideas" magazine, we have had it several times and all love it. Cooking time is including roasting the pumpkin.

Provided by Christine75

Categories     Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces
1/4 cup olive oil
4 slices bacon, rind removed, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
1 1/2 tablespoons instant chicken bouillon granules
5 cups boiling water
150 g Baby Spinach
1 cup shredded coon Italian cheese

Steps:

  • Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
  • Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
  • Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.

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