Festive vegetarian pumpkin risotto with pomegranate seeds and feta crumbs
This is a delicious and festive recipe for a creamy and flavourful pumpkin risotto with pomegranate seeds and feta served in baked pumpkin halves. Its the perfect vegetarian main dish recipe for a special evening like christmas or a perfect side for thangskiving.
Course: christmas main course, holiday main course, Main Course, Side Dish
Keyword: baked pumpkin, christmas dinner ideas, christmas dinner recipe, holiday main course, holiday main course christmas, pomegrantate, pumpkin recipes, pumpkin risotto, risotto recipes, thanksgiving side, vegetarian main course, vegetarian recipe
Baked pumpkin halves
2900ghokkaido or acorn squashcut in halve and wholed out so that the pumpkin walls are only 1,5 cm thick
spicy roasted pumpkin seeds
75gcrushed pumpkin seeds
Spicy caramelized pumpkin seeds
2 tbspolive oil
1,1litrevegetable stockmaybe a little more or less depending on the rice
1/4tspdried chili flakes
50gfeta cheese grumbs
5tbsppomegranate seedsshould be about 1/2 a pomegranate
Baked Pumpkin Halves
Preheat the oven to 190°celsius or 390° Fahrenheit.Level the bottom and the top of every pumpkin. So that the pumpkin halves wont roll off your plate later on.Cut the pumpkins in half and ged rid of the seeds.Whole out the pumpkins until the edged are 2cm thick.IMPORTANT: Keep the wholed out pumpkin meat for the risotto.Coat the oumokin halves inside and outside with olive oil and salt gerously.Bake with cut side down on a baking sheet for 20 minutes.Let cool before turning them.
Spicy Roasted Pumpkin Seeds
Mix all ingredients together and roast the seeds on medium high heat under constant stiring for about 8 minutes or until they start to smell. Mix 2/3 of the mixture under the ready to eat risotto. Reserve 1/3 for the caramelizing
Spicy Caramelized Pumpkin Seeds
Mix the rest of the already roasted pumpkin seeds with the sugar and caramelize it for about 5-8 minutes.Spread everything onto a baking sheet and let cool completely.
Creamy Pumpkin Risotto
Start with cooking the minced shalots without coloring in some olive oil for about 5 minutes until they are tender. Medium to low heat.Add the risotto rice and fry for another 5 mintues under constant stirring.Rice wil start to release his flavour and start to smell. Add the white wine and stir until the alcohol is vaporized and the rice has soaked up the liquid.Add 300ml vegetable stock to the rice and let it cook until the liquid is almost gone.Important: During the cooking you have to stay with the risotto and stir it every so often. The risotto gets burned fast.Add the next 300 ml of vegetable stock and the minced wholed out pumpkin meat.Stir everything and let the liquid get soaked up.Repeat the process of adding soup until the rice is al Dente. Means firm to the bite.Add the butter, cream, grated parmesan and roasted pumpkin seeds and mix everything thorougly.Season with some more salt and ground nutmeg.Mix about 4 tbsp of the pomagranate seeds under the risotto.Fill the risotto into the baked pumpkin halves and top with some more pomegranate seeds, the feta grumbs and the spicy caramelized pumpkin seeds.