Entree: Australia – Sydney & New South Wales – Pumpkin and Feta Risotto (Creamy risotto made with roasted pumpkin and crumbled feta cheese)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 lb (450 g) pumpkin, peeled and cut into 1/2-inch (1 cm) cubes
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 garlic cloves, minced
- 1 1/2 cups (300 g) arborio rice
- 1/2 cup (120 ml) dry white wine
- 4 to 5 cups (960–1200 ml) warm chicken or vegetable stock
- 2 cups (300 g) roasted pumpkin cubes (from above)
- 4 oz (115 g) feta cheese, crumbled
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh sage (or parsley)
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss the 1 lb (450 g) pumpkin cubes with 1 tbsp (15 ml) olive oil, salt, and pepper; roast on a baking sheet until tender and lightly caramelized, 25–30 minutes. Reserve 2 cups (300 g) of the roasted cubes for the risotto.
2. In a large saucepan, warm the stock over low heat and keep it at a gentle simmer.
3. In a wide heavy-bottomed pan, heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Add the arborio rice and stir to coat grains with oil and butter; cook 1–2 minutes until the edges become translucent.
5. Pour in the white wine and stir until absorbed. Begin adding the warm stock one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is al dente and creamy.
6. Stir in the reserved roasted pumpkin cubes, remaining 1 tbsp (14 g) butter, grated Parmesan, lemon juice, and chopped sage. Season with salt and pepper to taste.
7. Remove from heat and fold in the crumbled feta. Let the risotto rest 1–2 minutes, then serve immediately with an extra drizzle of olive oil and a sprinkle of fresh sage or parsley.