Roast Pumpkin Risotto with Feta | Tilda Professionals
Add 150g of baby spinach leaves for a vibrant dish.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.tilda.com.
Cooking tools:
- Roasting pan
- Saute pan
- Ladle
- Grater
- Peeler
- Chef's knife
- Cutting board
- Oven
- Stove
- Wooden spoon
- Spoon
- Serving platter
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Recipe for Pumpkin and Feta Risotto
topendsports.com
Roast Pumpkin, Spinach And Feta Salad
recipecloudapp.com
Roast Pumpkin, Spinach + Feta Risotto & Chicken Pie - FODMAPPED FOR YOU
fodmapped.com
Pumpkin Risotto
thelocalpalate.com
How to Make a Delicious Roast Pumpkin Salad with Feta
tastedessert.com
Nikki's Roast Pumpkin Risotto – Little Farms NZ
wearelittlefarms.com
Pumpkin, Spinach & Chicken Risotto
healthyweightforlife.com.au
Roast Pumpkin, Spinach and Feta Salad
bbqschool.com.au