Ingredients
375 g pumpkin meat, diced
1 tablespoon olive oil, more for the form and for brushing
950 ml vegetable stock
1/2 teaspoon minced garlic
1 onion, chopped
30 g young spinach leaves
170 g feta cheese, diced
Salt
Pepper
450g rice
Preparation
Preheat oven to 200 ° C. Ovenproof dish with olive oil auspiciousness.
Pumpkin enter into a steamer insert. 2-3 cm of water in the pot including filling and pumpkin but did attenuate yet. Put it into the mold. Brush with olive oil, salt and pepper. Bake in preheated oven until golden brown and cook.
Heat the olive oil in a saucepan. Saute onion and garlic soft. Rice and fry 1 to 2 minutes. Gradually, the consomme, only 1/2 cup at a time, stirring constantly after each addition, until the broth is boiled first and then add more broth. Cook until the rice is soft. Add salt and pepper.
When the pumpkin in the oven is almost done, put feta on a baking sheet and cook in the oven until the cheese begins to melt at the edges.
Mix half of the pumpkin with the risotto and spinach leaves. Distribute risotto on a plate and spread the remaining diced pumpkin and feta on it.
