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Recipes > Vegetarian Recipes > Pumpkin & Feta Risotto

Pumpkin & Feta Risotto

  • Vegetarian
  • Serves 4
pumpkin feta risotto recipe.jpg
  • 1 tablespoon unsalted butter
  • 1 medium courgette, quartered lengthways and cut into 1 cm pieces
  • 2 garlic cloves, crushed
  • 600g pumpkin or winter squash, peeled and cut into 1 cm cubes
  • zest of one lemon
  • 100g cow's feta
  • 1 tablespoon chopped thyme
  • 5 tablespoons dry white wine
  • 1 litre vegetable broth
  • 1 1/2 cups drained pearled barley, rinsed and drained
  • 1/2 cup frozen peas
  • rocket leaves to serve

1.  Melt the butter in a deep frying pan over low-medium heat.  Add the courgette and cook until softened, 2-3 minutes.  Add the garlic, pumpkin, half the zest and half the thyme, stirring to coat.  Add the wine, cover, and cook for 10 minutes, or until the pumpkin is almost cooked.

2.  Meanwhile, bring the vegetable broth to the boil in a saucepan, then keep it simmering over a low heat.

3.  Add the pearled barley to the pumpkin mixture and stir for the 1-2 minutes to coat the grains.  Add the broth 1/2 a cup at a time, waiting for it to be absorbed  before adding more.  Continue for 20-30 minutes, stirring constantly, until the broth is absorbed and the barley is cooked through and slightly firm to the bite.  Season to taste and stir in the peas and half the feta.

4.  Serve topped with the remaining zest, thyme, feta and rocket.

Recipe and photo by Joe Rich. 
Visit his recipe journal at: www.edenkitchen.com
 
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