Risotto de calabaza (con queso feta y tomates secos)

Ingredientes

• 4 tablespoons olive oil
• 80 grams (1/2 cup) finely chopped onion
• 2 garlic cloves (chopped)
• 1 sprig dry rosemary (discard the branch and finely chop the leaves)
• 180 grams (1 cup) arborio rice
• 80 ml (1/3 cup) dry white wine
• 1 teaspoon dry thyme
• 750 ml (3 cups) vegetable stock (see note 1 below)
• 300 grams (1 1/4 cup) pumpkin puree (see note 2 below)
• 70 grams (1/2 cup) feta cheese (finely crumbled)
• 30 grams (1 1/2 tablespoons) sun-dried tomatoes (very thinly sliced)
• 2 tablespoons butter

Preparación

1. 1

   Heat the stock in a saucepan and keep it covered next to you.

2. 2

   Heat olive oil in a 3-liter saucepan over medium heat.

3. 3

   Add the onion, garlic, and rosemary, and saute until caramelized.

4. 4

   Add the rice and saute for 2-3 minutes stirring with a wooden spoon.

5. 5

   Pour in the wine and cook until it drains completely. Stir in the thyme. Season with salt and pepper.

6. 6

   Add ½ cup of the stock to the rice and cook stirring occasionally until it absorbs it all.

7. 7

   Add another ½ cup and again stir until it absorbs it all.

8. 8

   Repeat until all stock is used up and the rice is cooked but still retains a bite (al dente).

9. 9

   Stir in the pumpkin, feta, and sun-dried tomatoes. Cook for 1-2 minutes for the flavors to blend.

10. 10

    Remove from the heat and stir in the butter. Taste for additional seasoning.

11. 11

    Serve immediately with extra feta or sun-dried tomatoes on top if you like.