Creamy Chicken Risotto with Roast Pumpkin and Feta (Sunday night comfort food)

There’s something deeply comforting about a properly made risotto – the slow stirring, the rich aroma, and that moment when the rice turns perfectly creamy. This chicken risotto with roast pumpkin and feta is a beautiful balance of cosy and fresh, combining sweet, caramelised pumpkin with salty feta and parmesan. It’s ideal for a relaxed family dinner, a weekend cook-up, or even reheated the next day when it somehow tastes even better.

Chicken Risotto with Roast Pumpkin and Feta
Serves: 4–6

Ingredients

30g butter
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
1¾ cups Arborio rice (350g)
3½ cups chicken stock (875ml)
3½ cups water (875ml)
½ cup white wine (125ml)
1 cup pumpkin, cubed (2cm pieces)
¾ cup grated parmesan (60g)
100g feta, crumbled
Salt and freshly ground black pepper

Method

Roast the pumpkin
Preheat oven to 220°C (200°C fan-forced). Place pumpkin in a bowl with a little olive oil, salt and pepper. Toss to coat, then spread onto a baking tray lined with baking paper. Roast for 20–25 minutes, turning once, until golden and tender. Set aside.

Heat the stock
Combine the chicken stock and water in a saucepan and bring to a gentle simmer. Keep warm throughout cooking — adding hot stock is essential for a creamy risotto.

Start the risotto base
In a large heavy-based pan, heat the butter and olive oil over medium heat. Add onion and garlic and cook gently, stirring, until soft, golden and translucent.

Add the rice
Stir in the Arborio rice, coating each grain in the buttery mixture. Cook for a few minutes, stirring constantly to prevent sticking. Reduce heat if necessary.

Deglaze with wine
Pour in the white wine and stir. Allow it to bubble gently for a couple of minutes until mostly absorbed.

Add stock gradually
Begin adding the hot stock one ladle at a time, stirring continuously. Allow each ladle to be absorbed before adding the next. Keep the heat low at a gentle simmer. Continue for 30–35 minutes, until the rice is tender and creamy.

Finish the risotto
Stir in the roasted pumpkin and parmesan. Season carefully with salt and pepper – remembering the parmesan and feta are already salty. Cook for a few minutes to heat through and melt the cheese.

Serve
Spoon into bowls and finish with crumbled feta on top. Serve immediately.

Helpful Tips

Like it looser?
If you prefer a thinner, more flowing risotto, add a little extra hot stock at the end. The texture should be creamy, not stodgy.

Want pumpkin fully blended?
Add the pumpkin about 15 minutes before the end of cooking. It will break down and give the risotto a beautiful golden colour.

Reheating leftovers
Add a splash of water or stock before reheating in the microwave or on the stovetop to restore the creamy texture.