Creamy Rice with Spiced Pumpkin, Roasted Red Onion and Feta with Crispy Sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the pumpkin and red onion with 2 tablespoons olive oil, sweet paprika, ground cumin, half of the salt, and black pepper. Roast for 22 minutes, stirring halfway through, until the pumpkin is tender and the onion is browned on the edges.

2. 2

   While the vegetables roast, heat the vegetable stock in a saucepan and keep it over very low heat. In another wide pot, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds without browning.

3. 3

   Add the short-grain rice to the pot and stir for 1 to 2 minutes to lightly toast it. Pour in the dry white wine and cook, stirring, until the liquid is almost fully reduced.

4. 4

   Add a ladle of hot stock and cook over medium heat, stirring frequently. Continue adding the stock little by little, waiting until the rice has absorbed most of the liquid before adding more. Cook this way for 16 to 18 minutes.

5. 5

   When about 5 minutes remain, add half of the roasted pumpkin, half of the roasted red onion, the orange zest, and the orange juice to the rice. Stir gently so some of the pumpkin breaks down and adds creaminess.

6. 6

   In a small skillet, cook the fresh sage leaves with a few drops of olive oil for 30 to 45 seconds over medium heat until crisp. Remove and set aside.

7. 7

   Turn off the heat when the rice is creamy and the grains are tender with a slight bite in the center. Fold in half of the crumbled feta and adjust with the remaining salt if needed.

8. 8

   Serve immediately and top with the remaining roasted pumpkin, roasted red onion, the rest of the feta, and the crispy sage.