Fall started 41 days ago. The season changed and a whole new cornucopia of freshness became available. Pumpkin. Spaghetti Squash. Butternut Squash. Honeycrisp apples. Figs. Just to name a few. So when this week’s theme came up for I Heart Cooking Club – In Season – I knew I would make something with PUMPKIN. Especially since we have piles of pretty little pumpkins left from the garden. Our first time planting pumpkins.


    pumpkin and feta risotto

Creamy, cheesy. Okay, not as creamy as I would have liked but it was cheesy with the Parmesan. And pumpkin-y.

    500g (1 Ib) sweet pumpkin, such as jap or butternut, peeled
    and chopped
    sea salt and cracked black pepper
    51/2 cups (44 11oz) chicken or vegetable stock
    1 tablespoon oil
    2 cups arborio (risotto) rice
    1/4 cup chopped chives
    1/4 cup grated parmesan cheese
    cracked black pepper
    150g (5 oz) marinated fetta cheese in oil

Preheat the oven to 220°C (425°F). Place the pumpkin on a baking tray and toss with oil, salt and pepper. Bake for 20 minutes or until soft.
To cook the risotto, place the stock in a saucepan over medium heat and allow to simmer. Place the oil in a separate saucepan over medium heat. Add the rice and cook for 1 minute or until translucent. Add the stock, 1 cup (8 fl oz) at a time, and stir until absorbed. Continue until all the stock has been used and the rice is creamy. To serve, stir the chives, parmesan, pepper and pumpkin through the risotto. Top with the fetta and its oil. Serves 4.
Okay, not bad, but not a repeat. I don’t know why, but it didn’t really have much flavor. I think I’ll try it again with butternut squash. It is sweeter than the pumpkin.

This recipe came fro Donna’s new food fast page 94.

Hop on over to I Heart Cooking Clubs and see what else is “In Season”