Thanksgiving Pumpkin Risotto with Feta

Introducing my latest fall creation, A Thanksgiving Pumpkin Risotto with a delightful touch of feta! This creamy risotto is truly a comfort in your bowl, the earthy sweetness of the pumpkin, and the savory charm of cold feta, all coming together in perfect harmony. This dish isn’t just a feast for your senses; it’s a celebration of Thanksgiving flavors that will have your guests singing praises. It’s the comfort in this meal that makes you want to eat more. Impress your guests with this delicious risotto.

INGREDIENTS
3 tbsp of olive oil
1 tbsp of organic butter or ghee
1 cup of pumpkin purée
1 big shallot, diced small
2 garlic gloves, finely diced
3 sage leaves minced
3,5 cups chicken, beef, or vegetable broth – more water to taste
1,5 cup of risotto rice
150 gr of feta
2 cups of pumpkin cubed
Salt and pepper to taste

INSTRUCTIONS

1. Fry the sage leaves in a little olive oil over medium heat and place them on a paper towel until the risotto is ready.
2. Heat the olive oil in a medium-sized pan or pot and fry the shallots until translucent.
3. Then, add in organic butter, garlic, and a pinch of salt.
4. Warm the broth, and place it next to the pan.
5. Add the rice to the pan, stir, and, add 100 ml of stock every few minutes for the next 20 minutes. Stir consistently to release the starch from the rice, ensuring even cooking and a creamy texture.
6. Once the rice is cooked al dente, introduce the pumpkin puree and season with salt, pepper.
7. If the risotto is not cooked enough or is sticky, add a little more broth. I prefer a slightly al dente risotto.
8. Divide the risotto between plates and serve with roasted pumpkin slices and fried sage. Add the vegan feta and let it melt a little on top of the risotto. Bon appétit!