Along with chocolate cookies, I eat this. I like this because when eaten on its own, it is really delicious and nearly guilt-free. For a luxurious treat, try this with frozen cookies!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil, divided, or as needed
- 3 ¼ cups peeled, cubed pumpkin
- 1 onion, diced
- ½ teaspoon chopped fresh garlic
- 2 cups Arborio rice
- 4 cups vegetable broth
- salt and pepper to taste
- 6 ounces feta cheese, cubed
- 1 cup baby spinach leaves
Instructions
- Preheat the 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 the 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 roasted 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 risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version also includes fresh oregano as a seasoning and toasted pumpkin seeds for garnishing.
Nutrition Facts
| Calories | 615 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 1524 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this a few times and it has always been a big hit. I’ve slightly tweaked the recipe…… I use more spinach and also add some toasted pine nuts.
The pumpkin got a little burnt in the oven, so I am going to try again at a lower oven temp. Turned out great most of the family loved it, but my mum didn’t like the sharpness of the feta.
I made this with a fresh garden pumpkin and my entire family loved it! A big hit
This recipe is wonderful, yet know that it isn’t kind to short cuts. This recipe results in rich, deep flavor. It’s a pretty dish, and very satisfying just as it is. Don’t make this if you intend to substitute canned pumpkin for the fresh!! It just won’t work. Don’t add loads of spices without trying the completed dish first. Know that risotto takes time and attention. Working with fresh pumpkin is going to take a little time, too. My advice is to have a glass of wine, turn on some music, and enjoy the process of making this dish.
OMG, it’s soooo delicious!!!
I used a butternut squash because my grocery store didn’t have any fresh pumpkin, but this was AMAZING. I needed a bit more broth to get it the right consistency, but otherwise, made no changes.
I absolutely LOVE THIS. I had some pumpkins leftover from Halloween decorations and I didn’t want them to go to waste. I found this recipe, realized I had all the ingredients, and went to town. What I should have done would be to roast the pumpkin IN the pumpkin shell and scoop it out later. What I did was “peel” the pumpkin with a vegetable peeler (I have no idea if this is how you’re supposed to do it or not. It’s very difficult!) and chop it into chunks for the steaming and then the roasting. Next time I’ll skip the arm workout and do it the easy way. The roasted feta really pops after being in the oven and the spinach gives it great flavor and color. I probably added double the spinach just because I needed to use it before it went bad, and it was great. I also probably added close to 6 cups of vegetable broth, also, but I wasn’t keeping count. I just stirred and tasted til it was right in my book 😉 Gorgeous and can’t WAIT for the leftovers at lunch.
This is just wonderful! I had a similar recipe in a Portland restaurant that used winter squash, gorgonzola, and arugula, which inspired me to make this. It is absolutely worth the time and lead to a very happy husband. I sprinkled mine with pine nuts.
This was a disaster. The instructions are not clear on just how to go from a cooked pumpkin to how much to add to the rice. My pumpkin turned out to be too old, so I cooked it just to use as a server and substituted canned pumpkin, which I baked in the oven with olive oil and salt and pepper. When I mixed it all, I added the entire 28 oz. can – may have been too much. It was very bland. I had plenty of chicken broth, so it was fine there. So, I kept adding salt and pepper to help, but it didn’t taste right. We decided to add brown sugar, which we thought was tasting good. But, by the time we got it to the table, most of the family couldn’t finish it because it was too rich, too bland, too sweet – you name it. I really wanted to like this! Maybe if I had used a fresh cooking pumpkin or squash it would have worked, but as it is, none of the family is willing to try this one again. And, asking us to stir in the liquid a half cup at a time was extremely messy and time-consuming! When we make Spanish rice, we just brown the rice and add the whole amount of liquid, cover, and check on it for 20-minutes to add water if necessary. I won’t do it the way the recipe says again. Ruined some very good feta. Wish I could try it again – but its a bad memory now.
Delicious vegetarian dish! Had a pumpkin I didn’t know what to do with and this was perfect. Followed the directions exactly (although I did add 1/2 tsp of curry at the end). I will make this again and I want try it with a baking squash (when pumpkins are out of season). Thanks!
Pretty good and a nice way to change up basic rice. I added a dash of garam masala (not very much!).
Excellent, my toddlers loved it. I wanted them to move beyond pumpkin pie and this recipe made it. I used a mix of pumpin and squash, frozen spinach, no salt and peppar and a light broth to adapt to baby taste. It should be tagged kid-friendly recipe.
This was a little bland for my taste. I even added extra salt and pepper and dried cranberries. If I didn’t add the cranberries I think this dish would have been way too boring and bland. Next time I’ll try adding some more cheese and seasoning. Just okay in my book.
Very good! I was skeptical about the combination of ingredients but they’re delish together. I used brown rice, pumpkin puree, frozen chopped spinach & didn’t have feta so nixed the cheese. Easy, delicious and nutritious!
Y-U-M–YUM!!! So tasty. We made this for Thanksgiving and it was a big hit. Didn’t have pumpkin so we used butternut squash and it was delish! Would also be good with some sage. Definitely making this one again!
This was amazing. I gave it only 4 stars because I ended up adding gorgonzola to deepen the flavor since without it was a little bland. Super presentation, delicious, and reheated very well! Will definitely make again!
My boyfriend and I are both big fans of risotto and so I decided to make this for him the other night. I followed this recipe exactly but I must say, we were very disappointed. We both found the risotto to be a one note dish with no depth of flavour at all. Can’t recommend this one, sorry.
Didn’t try the fresh pumpkin, which would have been better, I’m sure, but this is still an excellent risotto. My wife and her girlfriends devoured it.
Wow…never had risotto before nor had I ever made it. This was fantastic! The pumpkin has amazing flavor and went really well with the feta! Thanks!
This is an amazing recipe. However, I cook the pumpkin, then scoop it out and mix it in with the risotto.
I loved this! Spinach, pumpkin & feta a winning combination (also delicious in a fritatta). I used brown rice and increased pumpkin (looks alot when you first put it in, but decreases in size when baked, same goes for spinach) and spinach…. Will make again and again….