Pumpkin & Feta Risotto

A wonderful warming dish for Autumn...we first discovered this when living in Australia, and made it with Butternut squash, but it works just as well with pumpkin...enjoy!

Ingredients (serves 2)

1 butternut squash/small pumpkin

4 tbsp olive oil

800ml vegetable stock (or chicken works just as well)

50g unsalted butter

1 small onion, finely chopped

2 garlic cloves, crushed

140g risotto rice

100ml white wine

200g feta cheese (add as much as you want) 

Parmesan to taste


  1. Heat oven to 200C/180C fan/gas 6. Peel the squash/pumpkin and chop the flesh into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins.
  2. While the squash/pumpkin is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the chopped onion. Cover and cook for 3 mins. Stir in the garlic and season with pepper. Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins to allow the rice to warm through.
  3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle/spoonful at a time, stirring gently but constantly during each addition. This allows the rice to absorb the liquid and soften, and thicken the remaining broth at the same time. When the stock has been absorbed each time, add another ladle. You might not need all the stock or you might need a little more, depending on how quickly the rice has absorbed the liquid. Test the rice after about 15 mins to see if it is cooked to your liking.
  4. Add the roasted squash/pumpkin to the risotto, and mix in being careful not to mash it in completely. Cut the feta into squares, and add to the risotto pan. Mix it all up and warm the feta through the dish.
  5. Put the remaining butter on top of the risotto, cover and leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the Parmesan over the top.

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