Roast Pumpkin and Feta Risotto

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil. (5 minutes)

Recipe View Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking sheet, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown. (25 minutes)

Recipe View Meanwhile, heat olive oil in a saucepan over medium heat. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook until fragrant. (8 minutes)

Recipe View Add the Arborio rice to the saucepan and cook, stirring constantly, for 1 to 2 minutes until the grains are lightly toasted. (2 minutes)

Recipe View Begin adding the vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is creamy and tender to the tooth. Season with salt and pepper to taste. (25 minutes)

Recipe View When the roasted pumpkin is nearly finished, place the cubed feta cheese on a separate baking sheet and bake in the preheated oven until warmed through and just beginning to soften around the edges. (5 minutes)

Recipe View Once the pumpkin is roasted, mash half of it and gently stir it into the risotto along with the baby spinach. (3 minutes)

Recipe View Ladle the finished risotto into bowls and top with the remaining roasted pumpkin cubes and the warmed feta cheese. Serve immediately and enjoy. (2 minutes)