Pumpkin risotto with fried feta cheese

Ingredients for 4 servings:

• 300 g rice, risotto rice (medium grain rice)
• 500 g pumpkin flesh
• 1 onion(s)
• 1 tbsp butter
• 1 shot of white wine
• 7 ½ dl broth
• e.g. salt and pepper
• 200 g sheep’s cheese (feta), in brine
• little flour
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Risotto with pumpkin and feta

Dice the pumpkin flesh and chop the onion. Heat the butter in a pan, sauté the onions and pumpkin, and briefly sauté the rice until translucent. Deglaze with a little white wine, reduce the wine, then add a little stock and cook the rice over medium heat until tender. Always ensure the risotto is just covered with liquid. Season to taste. For the cheese, cut the feta into triangles or pieces, coat in a little flour, and fry briefly and vigorously in the butter. I prefer the orange Knirps/Hokkaido pumpkin.