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Pumpkin Risotto with Feta

11 INGREDIENTS • 4 STEPS • 21MINS

Pumpkin Risotto with Feta

Recipe

5.0

1 rating
This tasty Pumpkin Risotto with Feta is not only full of flavor; you can make it in under half an hour - without even turning on the stove!
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This tasty Pumpkin Risotto with Feta is not only full of flavor; you can make it in under half an hour - without even turning on the stove!
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Panasonic
Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.
https://shop.panasonic.com/collections/microwave-ovens

21MINS

Total Time

$1.90

Cost Per Serving

Ingredients

Servings
2
us / metric
Hokkaido Pumpkin
120 g
Hokkaido Pumpkin
Saffron Threads
1 tsp
Saffron Threads
Vegetable Stock
380 mL
Vegetable Stock
Arborio Rice
150 g
Arborio Rice
Grated Parmesan Cheese
40 g
Grated Parmesan Cheese
Feta Cheese
60 g
Feta Cheese
Fresh Thyme
3 sprigs
Fresh Thyme
Cream
3 1/3 Tbsp
Cream
Salt
1/2 tsp
Salt
Butter
1 tsp
Butter
Arugula
1 handful
Arugula

Nutrition Per Serving

VIEW ALL
Calories
566
Fat
25.2 g
Protein
18.1 g
Carbs
69.7 g
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author_avatar
Panasonic
Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.
https://shop.panasonic.com/collections/microwave-ovens

Cooking Instructions

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step 1
Remove the seeds of the Hokkaido Pumpkin (120 g), peel, and cut into 5x5 millimeter (1/4-inch) cubes. Mix the Vegetable Stock (380 mL) and Saffron Threads (1 tsp) until the stock changes color.
step 1 Remove the seeds of the Hokkaido Pumpkin (120 g), peel, and cut into 5x5 millimeter (1/4-inch) cubes. Mix the Vegetable Stock (380 mL) and Saffron Threads (1 tsp) until the stock changes color.
step 2
Thoroughly mix the pumpkin meat, saffron stock, Arborio Rice (150 g), Grated Parmesan Cheese (40 g), Feta Cheese (60 g), leaves plucked from the Fresh Thyme (3 sprigs) sprigs, Cream (3 1/3 Tbsp) and Salt (1/2 tsp) in a microwave-safe flat mold (for example, ceramic casserole dish).
step 2 Thoroughly mix the pumpkin meat, saffron stock, Arborio Rice (150 g), Grated Parmesan Cheese (40 g), Feta Cheese (60 g), leaves plucked from the Fresh Thyme (3 sprigs) sprigs, Cream (3 1/3 Tbsp) and Salt (1/2 tsp) in a microwave-safe flat mold (for example, ceramic casserole dish).
step 3
Cook in the microwave for 16 minutes at 600 W. Then remove from the microwave and stir in Butter (1 tsp) until it has melted.
step 3 Cook in the microwave for 16 minutes at 600 W. Then remove from the microwave and stir in Butter (1 tsp) until it has melted.
step 4
Arrange risotto in wide shallow bowls and garnish each with a little fresh Arugula (1 handful).
step 4 Arrange risotto in wide shallow bowls and garnish each with a little fresh Arugula (1 handful).
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