Roasted Pumpkin, Feta and Sage Risotto

Spelt Bread Finish


  • 600g Pumpkin – Peeled, Seeded and Diced into 1cm Cubes
  • 2 Onions – Finely Diced
  • 1 tsp Dried Sage
  • 300g Arborio Rice
  • 1½ Litres of Vegetable Stock
  • 200g Feta Cheese – Diced
  • 5 Leaves Fresh Sage – Shredded


  1. Preheat the oven to 200c/Gas Mark 5.  
  2. Place the Pumpkin into a tray with a little Oil, season with Salt, Pepper and the Dried Sage. Roast for 30 minutes. Spelt Bread
  3. In a pan, gently fry the onions in a little Oil ensuring the onions do not brown. Once the onions become translucent, add the Arborio Rice and cook for a further 2 minutes. Spelt Bread (2)
  4. Turn the pan onto a medium heat and add the Vegetable Stock a little at a time making sure you continually stir. This should take around 25 to 30 minutes. Spelt Bread (3)
  5. Check to see if the Rice is cooked through, it should not be hard or chalky. Turn to a low heat if it is soft enough then add the Fresh Sage and the Roasted Pumpkin. Gently stir and allow the flavours to come together. Spelt Bread (5)
  6. Just before plating, gently stir the Feta into the Risotto and serve Spelt Bread (6)