Roasted Pumpkin and Feta Risotto

Instructions

• • Prepare 2 baking sheets lined with baking paper. Place the pumpkin and the zucchini on each tray. Drizzle with olive oil and season with salt and pepper.
  • Bake the vegetables in a preheated oven at 200°C.
  • Bake the zucchini and pumpkin for 15 minutes, turning them over halfway through the time. Remove the zucchini from the oven once they are tender and cooked through. Bake the pumpkin for another 5-10 minutes until they are tender. Remove from the oven and set aside.
  • In a deep pot, add 2 tablespoons of butter with 1 tablespoon of olive oil. Sauté the onions until they soften, then add the garlic and cook for 30 seconds.
  • Add ¼ cup of stock and cook for 2 minutes. Add the rice and stir; cook for a minute.
  • Add the stock 1 ladle at a time while stirring. Once the stock is almost absorbed completely, add the next ladle.
  • Continue until you have added all your stock, and the rice is cooked al dente.
  • Add the lemon zest and season your risotto with salt and pepper.
  • Add the roasted pumpkin and zucchini with half the amount of Puck Premium Cubed Feta Cheese. Add a tablespoon of butter and stir well to achieve a creamy finish for your risotto.
  • Plate the risotto and sprinkle with the remaining Puck Premium Cubed Feta Cheese.
  • In a pan, melt some butter, then fry the sage leaves until they are crispy. Garnish the risotto with the crispy sage leaves. Serve and enjoy!