Pea Risotto with Pumpkin

Ingredients

• 300 g risotto rice
• 600 g yellow pumpkin flesh (1 small yellow hokkaido or butternut)
• 150 g Frozen Peas
• 1 onion
• 3 tbsp butter
• 0.75 l vegetable broth
• 50 g grated Parmesan
• Salt
• Pepper
• 40 g feta (crumbled)
• 40 g parmesan (fresh shaved)

Instructions

1. 1.

   Cut the pumpkin flesh into chunks, remove seeds, dice into 1 cm cubes, wrap in foil and bake at 175°C for about 30 minutes. Peel the onion and sauté in 1 tbsp butter until translucent; add the rice and stir until glossy. Gradually pour in hot vegetable broth, stirring continuously until absorbed, then repeat. Continue this process until the rice is cooked (about 20 minutes). Add the pumpkin cubes and peas 5-10 minutes before cooking ends.

2. 2.

   Before serving fold in the remaining butter and parmesan cheese, seasoning with salt and pepper to taste.

3. 3.

   Plate the risotto on bowls, sprinkle with cheese and serve.