Project Description
Roasted Pumpkin, Leek and Fetta Risotto
- Serves 6
- Preparation time: 15 minutes
- Cooking time: 40 minutes
Luscious, creamy fetta risotto with sweet and sticky pieces of roast pumpkin and herbs.
Ingredients:
- ½ large butternut pumpkin (about 600g), peeled, deseeded and diced into bite size pieces
- 180g Lemnos Traditional Fetta, crumbled
- 1 leek, white end only, thinly sliced
- 1 clove garlic, crushed
- 2 tbsps finely chopped rosemary leaves
- 5 tbsps extra virgin olive oil
- 350g Arborio rice
- 250mL white wine
- 3 celery sticks, finely diced
- 5 cups (1.25 litres) of vegetable stock
- ½ cup finely grated parmesan
- ½ cup finely chopped dill
- Sea salt and pepper
Method:
Preheat oven to 180oC
- Toss pumpkin in 2 tablespoons of olive oil and season with salt and pepper.
- Place some baking paper on an oven tray and spread out the pumpkin. Roast in the oven for about 20 minutes or until just tender and starting to brown.
- Slowly heat the stock in a saucepan over a low heat. Bring to a gentle simmer.
- Heat a large, heavy based sauté pan or frying pan over a medium heat. Add the remaining 3 tablespoons of olive oil, the leek and rosemary and cook for 3-4 minutes or until the leek softens. Add the garlic and cook for a further minute.
- Transfer the rice to the pan and stir well to ensure all the grains are well coated with oil. Cook for 2-3 minutes, constantly moving the rice around the pan.
- Add the wine and simmer and stir until it is almost totally absorbed. Add the diced celery sticks and carrot and then the warm stock, one ladle at a time, stirring continually until each ladle is absorbed before adding the next one.
- Once the rice is cooked, remove from the heat. Gently stir through the roasted pumpkin, parmesan and crumbled Lemnos Traditional Fetta. Check the seasoning and serve sprinkled with chopped dill.
