Pumpkin risotto with feta

Ingredients

• 1 Shallot
• 1 Garlic clove
• 300 g butternut squash (flesh)
• 2 tbsp olive oil
• 250 g Arborio rice
• 200 ml dry white wine
• 800 ml vegetable stock
• 125 g feta cheese
• 2 tbsp freshly chopped mint
• Salt
• pepper (ground)
• Lemon juice

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Cut the butternut squash flesh into small pieces. Heat the oil in a pot and sauté the shallot with the garlic until translucent. Add the squash and rice, stir briefly, then deglaze with wine. Stir until fully absorbed, then add enough stock to just cover everything. Continue stirring and adding stock in batches, repeating this process until the stock is exhausted and the rice and squash are cooked.

2. 2.

   Crumble the feta and mix it into the risotto along with the mint. Season with salt, pepper, and a splash of lemon juice before serving.