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Roast Pumpkin Risotto with Feta

Roast Pumpkin Risotto with Feta

Add 150g of baby spinach leaves for a vibrant dish.

  • Medium
  • Serves 20




  • 10 garlic cloves, finely chopped
  • 4.2ltr hot chicken or vegetable stock
  • 255g unsalted butter
  • 1.2kg pumpkin, peeled, seeded and diced
  • 6 tbsp olive oil
  • 3 small onions, finely chopped
  • 300g parmesan, finely grated
  • 780g feta cheese, cubed
  • Salt and black pepper, to season
  • Basil or flat parsley, to garnish


  1. Pre-heat oven to 200°C/fan 180°C/gas mark 6.

  2. Toss the pumpkin cubes and olive oil in a roasting tin and season with salt and pepper.

  3. Roast for 10-15 minutes until the flesh is just tender. Once cooked leave to stand.

  4. In a large shallow pan sweat the onion and garlic in the butter, until soft, for approximately 5 minutes.

  5. Tip in the Brown & White rice, raise the heat and toast until translucent.

  6. Reduce the heat and add the stock, a ladleful at a time, stirring well to ensure the stock is completely absorbed, before adding the next ladle.

  7. Once the rice is al dente, fold in the parmesan, feta cheese and roast pumpkin and cook for a further 1-2 minutes. Add more stock if necessary.

  8. Serve garnished with chopped basil or flat leaf parsley.