🍽️ Creamy Pumpkin and Feta Risotto

Name: Creamy Pumpkin and Feta Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 garlic clove; 300 g butternut squash (flesh); 2 tbsp olive oil; 250 g risotto rice; 200 ml dry white wine; 800 ml vegetable broth; 125 g feta; 2 tbsp fresh chopped mint; salt; pepper (from the mill); lemon juice

417 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 garlic clove
300 g butternut squash (flesh)
2 tbsp olive oil
250 g risotto rice
200 ml dry white wine
800 ml vegetable broth
125 g feta
2 tbsp fresh chopped mint
salt
pepper (from the mill)
lemon juice

Instructions

1. Peel the shallot and the garlic and chop both ingredients very finely.
2. Remove the flesh from the pumpkin and cut it into small cubes.
3. Heat the oil in a pot and sauté the shallot and garlic until they are soft and translucent.
4. Add the pumpkin flesh and the rice to the pot and sauté them briefly.
5. Deglaze the mixture with the wine while stirring.
6. Let the wine be completely absorbed by the rice and pumpkin while stirring constantly.
7. Pour in enough broth to just cover the ingredients.
8. Let the broth be completely absorbed while stirring.
9. Repeat adding broth and letting it absorb until all the broth is used up.
10. Stop when the rice and pumpkin are cooked.
11. Crumble the feta into small pieces and fold it in along with the mint into the finished risotto.
12. Season the dish with salt, pepper, and a splash of lemon juice.
13. Serve the risotto immediately.

Nutrition per serving

kcal: 417
Protein: 11 g · Fett/Fat: 13 g · Carbs: 53 g