Pumpkin Risotto with Swiss Chard and Feta

Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. Spread 3 tablespoons of oil in the middle on the baking paper and sprinkle with salt and pepper. Halve the pumpkin lengthways and scrape out the seeds with a spoon. Place the cut surfaces of the pumpkin halves on the baking paper and cover with a second baking paper.

Bake in the hot oven on the lower rack for about 80 minutes until the pumpkin is soft and well done. Remove from the oven, let it cool down, remove the pumpkin flesh from the skin with a spoon and roughly mash it.

Roast the pumpkin seeds in a pan without fat, remove them, allow to cool and mix with the pumpkin seed oil.

Rinse the mangold, pat dry and cut the broad stems out of the leaves with a wedge-shaped cut. Cut the stems and leaves separately into strips about 1-2 cm wide.

Peel the onion and cut into fine cubes. Bring the vegetable stock to the boil. Heat 1 tablespoon of oil and butter in a saucepan and sauté the onion and rice until colorless. Pour in the white wine and let it boil down, pour in about 1/3 of the hot stock and cook the risotto over medium heat for about 18-20 minutes. Gradually pour in the rest of the broth.

Shortly before the risotto is ready, heat 2 tablespoons of rapeseed oil in a pan and simmer the chard stalks for about 3 minutes. Then add the chard leaves and let them collapse briefly in the pan for about 1-2 minutes. Season the chard with salt, pepper and lemon juice.

Mix the crushed pumpkin flesh with the risotto, season with salt, pepper and nutmeg. Arrange the pumpkin risotto and chard in deep plates. Serve sprinkled with the pumpkin seeds and feta.