Pumpkin and fetta risotto cakes
Indulge in savory pumpkin and feta risotto cakes with this easy and delicious recipe. Made with tender pumpkin, rich parmesan, and creamy feta, these golden crispy cakes are perfect for any meal. Ready to be your new favorite dish!
Cook time 70 min
Prep time 30 min
Ingredients:
4 cups pumpkin2 tbsp olive oil
2 cups chicken gravy
1 cup water
1/2 red onion
2 garlic cloves
2 cups white rice
1/3 cup grated parmesan cheese
1 tbsp butter
2 tbsp fresh parsley
2 tbsp chives
1/2 cup feta cheese
Pumpkin and feta risotto cakes are a delightful and hearty dish, perfect for any meal. Combining the rich flavors of pumpkin, the creaminess of feta cheese, and the aromatic herbs, these risotto cakes are a guaranteed crowd-pleaser. They are not only delicious but also packed with nutrients, making them a great option for a wholesome meal.
Instructions:
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Spread the cubed pumpkin on the lined baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for approximately 20-25 minutes or until the pumpkin is soft and caramelized. Set aside.
- In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the finely chopped red onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
- Stir in the white rice, allowing it to toast slightly for about 2 minutes.
- Begin adding the chicken gravy and water to the rice mixture, one ladleful at a time. Stir frequently and wait until the liquid is absorbed before adding the next ladleful.
- Continue this process until the rice is creamy and fully cooked, which should take around 20-25 minutes.
- Once the rice is cooked, stir in the butter and grated parmesan cheese until melted and well-combined.
- Mix in the roasted pumpkin, fresh parsley, and chives gently to incorporate all the ingredients.
- Once the risotto mixture has cooled slightly, fold in the crumbled feta cheese.
- Take small handfuls of the risotto mixture and shape them into cakes (about the size of a small patty). If the mixture is sticking to your hands, you can lightly oil your hands to make forming the cakes easier.
- In a large non-stick frying pan, heat a small amount of olive oil over medium heat.
- Carefully place the risotto cakes in the pan and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Alternatively, you can arrange the risotto cakes on a baking sheet and bake them in the preheated oven at 200°C (400°F) for about 15-20 minutes until they are golden brown.
- Serve the pumpkin and fetta risotto cakes warm, garnished with a little extra fresh parsley or chives if desired. Enjoy them as a delicious main dish or as an appetizer.
Tips:
- Choose the Right Pumpkin: Opt for a sweet and firm pumpkin variety like butternut squash or sugar pumpkin for the best flavor and texture.
- Use Arborio Rice: For the creamiest risotto, choose Arborio rice, known for its ability to absorb liquid and release starch, resulting in a creamy consistency.
- Season Well: Taste the risotto mixture before forming the cakes to ensure it is well-seasoned. Add salt, pepper, or more herbs as needed.
- Chill Before Cooking: Chill the risotto mixture in the refrigerator before forming into cakes. This will help the mixture firm up and hold its shape better during cooking.
- Cook Over Medium Heat: Cook the risotto cakes over medium heat to ensure they are crispy on the outside and warm and creamy on the inside without burning.
Enjoy your pumpkin and feta risotto cakes as a standalone dish or pair them with a fresh salad for a complete meal. Their crispy exterior and soft, flavorful interior are sure to impress your family and friends, making this recipe a go-to favorite in your culinary repertoire.
Nutrition per serving
4 ServingsCalories 640kcal
Protein 16g
Carbohydrates 110g
Fiber 2.95g
Sugar 5g
Fat 22g
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