Baked Risotto with Pumpkin and Feta


  • Makes4 servings
Baked Risotto with Pumpkin and Feta

This tasty, one-dish meal practically cooks itself!


  • 2 tbsp olive oil

  • 1 medium onion, finely chopped

  • 1 tbsp dried thyme leaves

  • 2 cups arborio rice

  • 5-6 cups chicken broth, or vegetable broth

  • 1 small pumpkin, or butternut squash, peeled and cut into 1/2-in. dice (about 2 cups)

  • 1 cup frozen peas

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 cup crumbled feta

  • 1/2 cup chopped parsley, basil or sage (optional)


  • Preheat oven to 375°F (190°C). Heat oil in a large skillet over medium heat. Add onion and thyme and cook until soft and lightly browned, about 5 minutes. Add rice and cook, stirring constantly, for about 1 minute until evenly coated. Add 3 cups (750 mL) of the broth and the pumpkin, and bring to a simmer.

  • Carefully transfer to an 8 cup (2 L) ovenproof dish and cover tightly with aluminum foil. Bake for 30 minutes.

  • Remove from oven and stir in an additional 2 cups (500 mL) of broth, along with the peas, salt and pepper. Cover and bake for a further 5-10 minutes, or until rice is al dente (tender-firm) and most of the liquid is absorbed. Rice should be creamy; if it looks dry, add additional stock and stir gently to combine. To serve, spoon risotto into bowls. If you wish, sprinkle with feta and parsley.

  • Makes 4-6 servings.

  • In a serving: 395 calories, 12 g protein, 11 g fat, 63 g carbs, 3 g dietary fibre, 163 mg calcium, 2 mg iron, 34 mcg folate

This article was originally published on Oct 01, 2010

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