Butternut Pumpkin & Feta Risotto
Oh my goodness who knew one could love risotto so much!!
I absolutely adore this flavour combination, it's soo creamy and the pumpkin melts in your mouth!! Not to mention the bone broth makes it even more flavoursome & packed full of nutrients.
Servings: 2
Ingredients
1 tbsp Extra Virgin Olive Oil
½ Onion, diced
1 Garlic Clove, minced
1 cup Arborio Rice. rinsed
2 Star Anise
1 tsp Turmeric
1 Litre Bone Broth or Vegetable Stock, warmed
Salt & Pepper, to taste
1 cup Butternut Pumpkin, cubed
100g Feta, cubed
1 tsp Oregano
1 tsp Thyme
1 tbsp Grass-Fed Butter
Method
Preheat oven to 200 degrees.
Heat half the amount of oil in a medium saucepan on a low-medium heat.
Add onion and garlic and cook until softened, approximately 1 minute.
Add rice, salt & pepper and stir for 1 minute.
Add star anise and turmeric to saucepan.
Slowly add broth to saucepan until rice is just covered. Only add more broth when the last batch of broth is almost absorbed. Repeat this process until there is no more broth, it will take approximately 40 minutes. Ensure to stir often throughout the whole process.
Meanwhile, divide pumpkin and feta on a baking tray and drizzle with remaining oil. Sprinkle herbs and cook until tender, approximately 20-25 minutes.
Once broth has fully absorbed, stir through butter.
Stir through roasted pumpkin and feta and serve.
Enjoy!