Pumpkin risotto with feta and walnuts is a creamy and flavorful first course, easy to prepare either with a Thermomix (Bimby) or in the traditional way. It’s a vegetarian recipe that I am sure will win everyone over.
Here are more ideas with pumpkin and with feta
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Cooking with kitchen robot, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for pumpkin risotto with feta and walnuts
- 2 cups Carnaroli rice (or Arborio)
- 2.5 cups Neapolitan pumpkin (or other type)
- 3 1/3 cups vegetable broth (or water and bouillon cube)
- 3.5 oz feta
- 1.7 fl oz dry white wine
- 1/2 cup walnut kernels (chopped)
- 2 tbsp extra virgin olive oil
- 10 leaves sage
- 1 clove garlic (without germ)
- 1 shallot (or onion)
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Kitchen robot Bimby tm31 – tm5 – tm6 – tm7
- 1 Saucepan
- 1 Small saucepan
- Knives
- Spoons
Procedure for pumpkin risotto with feta and walnuts
First, clean the pumpkin by removing seeds and fibers, peel it and cut it into cubes about 3/8-inch (1×1 cm). Set aside.
WITH THE THERMOMIX (BIMBY): Put the pumpkin in the bowl and blend for 10 seconds at speed 6, then transfer it to a bowl. In the same (dirty) bowl add the oil, garlic, shallot and sage, blend on turbo for 5 seconds, scrape down with the spatula and cook for 3 minutes at 212°F, speed 1. Add the rice and toast for 3 minutes at 212°F in reverse mode, speed 1, then deglaze with the wine for 1 minute at 212°F in reverse mode, speed 1.
Add the hot broth and the previously chopped pumpkin, mixing with the spatula. Set the rice cooking time at 212°F, reverse speed 1. When there are a few minutes left, add the crumbled feta through the hole in the lid. Stir in the chopped walnuts, adjust salt and pepper, and mix well before serving.
WITHOUT THE THERMOMIX: In a small saucepan, pour about 2 tsp of oil and add the chopped shallot and garlic together with the torn sage. Turn on the heat and sauté for a few minutes. Add the pumpkin cubes and a ladle of broth, then cook until the pumpkin becomes soft. Finally, blend everything thoroughly.
In another pan, heat the remaining oil and toast the rice. Deglaze with the white wine and, once the alcohol has evaporated, incorporate the blended pumpkin. Continue cooking by adding the hot broth little by little. When a few minutes remain, add the crumbled feta. Stir in the chopped walnuts, season with salt and pepper, and mix well before serving.
NOTES
It’s best to eat the risotto immediately because it is tastier fresh.
But if there are leftovers it can be stored in the refrigerator for up to one day.
If you prefer, you can omit the sage.
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