Roast Pumpkin Risotto with Feta | Tilda Professionals
Roast pumpkin risotto with feta and spinach, served in 20 minutes. Perfect for a vibrant dinner.
Ingredients
- 10 garlic cloves, finely chopped
- 4.2ltr hot chicken or vegetable stock
- 255g unsalted butter
- 1.2kg pumpkin, peeled, seeded and diced
- 6 tbsp olive oil
- 3 small onions, finely chopped
- 300g parmesan, finely grated
- 780g feta cheese, cubed
- Salt and black pepper, to season
- Basil or flat parsley, to garnish
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