Creamy Pumpkin Risotto Recipe with Feta

Creamy pumpkin risotto with feta, featured image.

5 from 6 votes

Creamy Pumpkin Risotto Recipe with Feta

Autumn calls for simple, hearty meals, and this creamy pumpkin risotto with feta is the perfect addition to your collection of easy-to-make fall recipes. In this article, we'll show you how to whip up this comforting dish with fresh or canned pumpkin (or butternut squash), highlighting the creamy texture and the savory flavor of feta cheese. So, if you're looking for a practical and delicious risotto recipe, stay with us for an easy step-by-step guide on how to make it!

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 713kcal

Author: Makos

Ingredients

2 tablespoons olive oil
3 cups fresh pumpkin or butternut in ¼ inch cubes
1 onion finely chopped
2 cups short grain rice such as Arborio
5 cups water hot (you may need a bit more or less)
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
½ teaspoon dried thyme or to taste
¼ teaspoon freshly grated nutmeg or to taste
1 cup milk
½ cup Parmesan cheese grated
9.2 ounces feta cheese crumbled

US Customary - Metric

Instructions

Sauté the pumpkin: Transfer the pumpkin and the olive oil to a large skillet or saucepan and sauté over high heat until the pumpkin is soft. Then, transfer it to a small bowl.
Puree: Transfer half of the pumpkin and some of the water (about ½ cup) to a food processor or blender and blend until smooth.
Sauté the onion: Transfer the onion to the same saucepan and sauté over medium-high heat until soft and glossy (add a bit of oil if needed). When the onion is soft, add the rice and toast it, stirring constantly, for 2 minutes.
Add the water: Start adding the water, half a cup at a time, stirring very often. Wait until most of the water is absorbed by the rice before adding the next batch.
Add the pumpkin: After 5 minutes (from the time you started adding the water) add the pureed pumpkin, the pumpkin cubes, the salt, the pepper, the thyme and the nutmeg. Then continue adding the water as necessary.
Add the cheese: Once there is about one cup of the water left, add the milk, the parmesan cheese and half of the feta and continue cooking stirring very often. When the risotto starts to thicken, taste to determine doneness and to adjust the seasonings (add more salt, thyme or nutmeg if needed).
Continue adding water until the rice is al dente, then take off the heat and serve immediately with the rest of the crumbled feta on top.

Notes

Keep the water (or broth) in a small pot over very low heat, to have it nice and hot. This way, when you add it to the risotto, it will not lower the temperature and stop the cooking process.

Restaurant technique for maximum release of starch:

Slowly simmer the risotto over medium-low heat.
Wait until the rice absorbs all the liquid, before adding the next batch.
Give it a vigorous stir from time to time.

Remove the risotto from the stove 1-2 minutes before it's ready. It will continue to cook and get thicker from the residual heat.

With canned pumpkin: This recipe totally works with canned pumpkin too, you'll just won't have the small pumpkin cubes in the risotto. So simply omit the step where you sauté the pumpkin with the olive oil start by sauteing the onion.

Serving suggestion: Sauteed mushrooms with a pinch of thyme and a whole garlic clove will add lots of umami flavor. Toasted pine nuts or pumpkin seeds are also great!

Servings (and calories) have been calculated as a main course. As a side dish, this recipe will yield double the servings and half the calories.

Nutrition