Make these roast pumpkin-filled risotto cakes for dinner. They are guaranteed to become a favourite.
- Preheat oven to 220C. Toss pumpkin with half the oil and spread over base of a greased roasting pan. Roast for 30 minutes or until tender.
- Bring stock and water to the boil in a saucepan. Reduce heat to a simmer.
- Heat remaining oil in a large saucepan over medium heat. Cook onion and garlic for 7 minutes or until softened. Add rice and cook, stirring, for 2 minutes.
- Add stock, 1 ladleful at a time, and stir with a wooden spoon until absorbed. Continue adding stock until rice is tender, but still firm to the bite (this will take about 20 to 25 minutes).
- Stir in parmesan, butter, parsley and chives. Gently stir in the pumpkin. Remove from heat and allow to cool.
- Combine risotto and feta. Shape into 8 rice cakes.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook risotto cakes, in 2 batches, for 3 to 4 minutes on each side or until golden.
- Serve with crusty bread and salad
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set