Pumpkin and leek risotto with feta

Autumn and the colder weather call for cozy and nourishing meal. This pumpkin, leek and feta risotto is a fall comfort food perfect to warm you up. This comforting dish is a delightful combination of creaminess, caramelized veggies and rich crumbled cheese. A bowl of this colorful risotto will elevate the level of your next meal surrounded by your loved ones.

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Risotto holds a special place in my heart, as it reminds me of family lunches on Saturdays. I remember coming home from school, feeling very hungry and impatient to discover what my mum had cooked. During the week, pasta was a constant, but on the weekend, it was exciting not knowing what to expect. Risotto is a dish that requires patience and slow cooking, with constantly stirring. Because of this, when someone cooks risotto for you, it reflects their love and dedication for the people they care about. In particular, butternut squash risotto reminds me of my beloved “nonna”, as she used pumpkin to make her special recipe for homemade filled pasta called “cappelletti alla zucca”.

The origins of risotto have their roots in the Lombardy region, situated in the north of Italy. The cooking technique of preparing rice with broth began in the 16th and 17th centuries, and the dish became more refined over time, incorporating a wide variety of ingredients. Risotto is a significant part of Italian culture, representing the diversity of regional traditions and local ingredients.

Personally, I love adding a lot of Parmesan to the fully cooked risotto to make the dish extremely creamy and provide saltiness. Moreover, I believee that every risotto tasties even better when we give it time to cool down and fully absorb the flavors.

Ingredients for the pumpkin, leek and feta risotto

• Rice: the best variey for making risotto are usually Carnaroli or Arborio, due to their high starch content, which creates a velvety texture when released. The grains absorb the liquids while cooking, remaining firm and tender without becoming mushy. Choosing the right type of rice is crucial for achieving a cohesive consistency.

• Pumpkin: it adds a natural sweetness and earthy flavor, complementing the other savory ingredients of the risotto. Visually, its orange color is very appealing and combines perfectly with the green of the leeks and the white of the feta. Additionally, pumpkin is a great source of vitamin A and C, potassium and antioxidants, enhancing the nutritional value of the recipe. Finally, thiss autumn vegetable makes the risotto a comforting and warm meal.

• Leek: the caramelized leeks add a tender, slightly chewy texture that contrasts with the creaminess of the risotto. The smoky aromas developed during caramelization, enhance the overall sensory experience, while the golden-brown color provides a visually appealing with the orange pumpkin and white feta.

• Feta: the tanginess and saltiness of the feta cheese balance the sweetness of the pumpkin. Additionally, when crumbled into the risotto, feta slowly melts and combines with the creamy rice, enhancing the mouthfeel. Visually, the white color beautifully contrasts with the orange pumpkin and green leeks, adding a touch of brightness to the dish. Finally, feta completes the nutritional profile of the recipe, providing a good source of protein and calcium.

• Shallot: with its delicate onion-like flavor, shallot forms the base of the risotto and, when sautéed, enhances the overall aroma of the risotto. Finely chopped shallots help caramelize the natural sugars, contributing to the complexity of the flavor. Finally, when properly cooked, this ingredient blends into the rice without creating noticeable chunks.

• White wine: when added to deglaze the risotto, white wine introduces the right amount of acidity and complexity, cutting through the creaminess of the dish . It helps lift the browned bits of flavor that may have stuck to the bottom of the pan. It’s important to let the wine reduce and absorb into the rice, boosting the overall flavor. Visually, it also provides a touch of brightness.

• Parmesan: grated and stirred into the hot rice, Parmesan melts, adding creaminess to the risotto. Its savory flavor complements the sweetness of the pumpkin and the tanginess of the feta cheese. Additionally, adding Parmesan at the end of cooking gives a thick, robust texture, bringing all the components together.

• Olive oil: in a classic risotto recipe, you should toast the rice using a base of butter and shallots. In this pumpkin, leek and feta risotto, I use olive oil to achieve a lighter texture and a Mediterranean aroma. Olive oil has a less rich and more fruity taste, which complements vegetables like pumpkin and leeks in this dish. Additionally, olive oil is a heart-friendly fat, free of saturated fats and cholesterol. Finally, although olive oil creates a more delicate consistency than butter, it still achieves a pleasant creaminess.

• Soy sauce: when used for caramelizing leeks, its umami flavor balances the sweetness of the pumpkin and tanginess of the feta. Due to its significant saltiness, it reduces the need for additional salt bringing out the natural flavors of the other ingredients. Additionally, the sugar content helps the leeks develop a darker color.

• Maple syrup: its sugars contribute to the caramelization process, enhancing the sweet flavor of the leeks. Maple syrup adds moisture, creating a syrupy consistency that coats the vegetables and facilitates their browning.

Find the complete recipe with measurements below.

How to prepare this autumn risotto

Cut the pumpkin into pieces and boil in hot water.

Once tender, scoop out the flesh and blend it, setting aside the cooking water to use later for cooking the rice.

Sauté the chopped shallot in a pot with olive oil. Add the rice and toast for a few minutes. Then deglaze with white wine and once it has evaporated, add a ladle of the pumpkin cooking water.

Add the pumpkin puree and continue cooking, adding ladles of  water a little at a time. Keep the rice moist throughout the cooking process until it is fully cooked, which should take between 30 and 40 minutes.

Once the rice is fully cooked, stir in the Parmesan cheese to make it creamy.

Meanwhile, prepare the caramelized leeks. For the sauce, whisk together soy sauce, maple syrup,  olive oil ( 1 tbsp) , salt and pepper. Cut the leek into slices and sauté in a pan with a bit of oil and salt over low heat. Once golden, flip the leek slices and pour the sauce over them, cooking for a few more minutes.

Plate the pumpkin risotto and top with the caramelized leek slices. Then, garnish with a sprinkle of crumbled feta.

My tips for a creamy and healthy risotto

• If you can’t find Carnaroli rice, you can use any type of large-grain rice suitable for risottos.

• Feta can be substituted with goat cheese, Parmesan or ricotta.

• For a dairy-free and vegan option, you can sprinkle nutritional yeast, which provides a cheesy flavor.

• Pumpkin can be cooked in the oven to soften it, then mashed.

• I sauté the shallots and rice with olive oil, but traditionally, risotto is made with a base of butter. Feel free to choose according to your preference.

• Shallots can be substitute with half of an onion.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!