Description
Indulge in a comforting bowl of Roasted Pumpkin Sausage Risotto with Feta. This luscious dish marries creamy Arborio rice with sweet roasted pumpkin, savory sausage, and tangy feta cheese. Perfect for chilly nights or festive gatherings, it promises to be a crowd-pleaser that warms the heart and soul.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin (cubed)
- 1 cup sausage (sliced, Italian or chicken)
- ½ cup feta cheese (crumbled)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups low-sodium vegetable or chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup Parmesan cheese (freshly grated)
- Fresh thyme or sage (to taste)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C). Toss pumpkin cubes in olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until golden.
- In a large pot over medium heat, melt butter and sauté onion until translucent. Add garlic and cook until fragrant.
- Add sliced sausage and cook until browned.
- Stir in Arborio rice, toasting lightly for a few minutes.
- Gradually add warm broth one ladle at a time while stirring continuously until absorbed.
- Once rice is al dente, fold in roasted pumpkin, feta, and Parmesan cheese until combined.
- Serve warm garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg