Nordic / English

Pumpkin Risotto with Feta





Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour.


Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish).


Cook in the microwave for 16 minutes at 600 W in the microwave. Then remove from the microwave and stir in butter until it has melted.


Arrange risotto and garnish each with a little fresh rocket.


Pumpkin Risotto with Feta

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Adjust Servings:
120g hokkaido pumpkin
1 msp. saffron
380ml vegetable stock
150g arborio risotto rice
40g grated parmesan
60g feta
3-4 sprigs of thyme
50ml cream
1/2 tsp salt
1 tsp butter
1 handful rocket

Marina Jerkovic

Marina Jerkovic

Marina has been living and working as a freelance photographer in Berlin for over ten years. Besides her passion for documentary photography, in the past years she has also developed an appetite for food photography. Digging the earth & harvesting, cooking with friends, enjoying food and staying curious for new things all inspire the process from developing new recipes until the final picture.

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