Baked risottos are here to make your life easier – and what better way to start than this heart vegetarian dish with pumpkin, pea, and crumbly delicious fetta.
Risotto recipes have never been this easy!
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Ingredients
Pumpkin, pea & fetta risotto
Method
Pumpkin, pea & fetta risotto
1.Preheat oven to 220°C/425°F.
2.Combine pumpkin and half the oil in a medium shallow flameproof casserole dish. Roast, uncovered, for 20 minutes or until tender. Remove pumpkin from dish.
3.Reduce oven to 180°C/350°F.
4.Bring stock and the water to the boil in a medium saucepan. Reduce heat; simmer, covered.
5.Meanwhile, heat remaining oil in same dish over medium heat; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in simmering stock mixture; cover dish with foil.
6.Return to oven; bake 25 minutes, stirring halfway through cooking time. Remove risotto from oven; stir in tomatoes and peas. Bake, uncovered, a further 10 minutes or until rice is tender.
7.Stir in pumpkin and parmesan; season to taste. Sprinkle with fetta and marjoram.
