Every time I eat pumpkin I remember about childhood. This week I made a very creamy risotto with pumpkin, pomegranate and feta cheese. So, I will tell you how I prepared the pumpkin risotto:

Ingredients:

  • 1 pie pumpkin
  • olive oil
  • dry thyme
  • 1 onion
  • 3 garlic cloves
  • 50 gr butter
  • 3 leaves of fresh basil
  • 1 small cup of long grain rice
  • 200 ml of white wine
  • 1 small cup of water
  • 1/4 promegranate
  • 1 slice of feta cheese

First of all, I took a pie pumpkin and cut it off strips like potatoes wedges. I sprayed them with some olive oil, shaken some dry thyme and put them in a pot.

I put on fire at medium heat and until I prepared the rest of ingredients, the pumpkin was ready. It will take around 20 minutes, depending on how thick the slices are. I took the pumpkin out of the pan, removed the shells and put it in a bowl. Using the vertical blender, I made a fine paste, ready in 2 minutes.

Chop the onion and the garlic and put them with the butter in a pan, for 5 minutes. When onion become translucent, add 3 leaves of fresh basil.

Two minutes later, add 1 small cup of long grain rice and mix well. Leave on fire until the rice becomes transparent.

Then I added 200 milliliters of white wine and I let it get absorbed. After dropping, I added a small cup of water, and I left it until the rice is almost done. Then I incorporated the pumpkin purée, I seasoned with salt, thyme and pepper. I left on fire, at small heat for another 15 minutes.

To complement the sweetness of the pumpkin, I peeled a quarter of the pomegranate and put over the risotto, then mixed. At the end I put some feta cheese. Delicious!

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Pumpkin Risotto
 
Every time I eat pumpkin I remember about childhood. This week I made a very creamy risotto with pumpkin, pomegranate and feta cheese. So, I will tell you how I prepared the pumpkin risotto:
Author:
Recipe type: Risotto ideas
Ingredients
  • 1 pie pumpkin
  • olive oil
  • dry thyme
  • 1 onion
  • 3 garlic cloves
  • 50 gr butter
  • 3 leaves of fresh basil
  • 1 small cup of long grain rice
  • 200 ml of white wine
  • 1 small cup of water
  • ¼ promegranate
  • 1 slice of feta cheese
 

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