Pumpkin Feta Spinach Risotto

Is it day 4 or 5 of the pumpkin challenge?  Who knows anymore?  Today I made a pumpkin risotto that was pretty good but would have been great if I had served it with a spicy chicken.  Live and learn. I adapted this recipe from one I found on All Recipes.  I'm not usually a huge fan of All Recipes because there are SO MANY recipes, it's overwhelming. However, I've found some pretty good grub there lately.  This is one of them...

Ingredients:

1/2 pie pumpkin

1 small onion

1 cup arborio rice

2 1/2 cups chicken broth

3 oz crumbled feta cheese

1/4 cup roasted pine nuts

2 tsp olive oil

1 cup chopped fresh spinach

salt, pepper, & garlic salt to taste

Recipe:

-Preheat oven to 350 degrees

-Peel pumpkin, (yes, who knew you could peel a pumpkin?) cut into cubes, toss with a little olive oil and salt

-Roast for about an hour on a parchment lined cookie sheet

-While pumpkin is cooking dice onion and saute until tender in olive oil.  

-Add uncooked arborio to onions and saute for about 3-5 minutes

-Slowly add chicken broth about 1/2 cup at a time, stirring regularly. Allow rice to soak up broth before adding more. Continue this process until rice is tender.

-Season with salt, pepper, and garlic to taste

-When pumpkin is just about finished put feta on top of pumpkin and roast for about 5 more minutes

-Mash 1/2 of the roasted pumpkin and feta and toss with chopped spinach and pine nuts into risotto. Mix well

-Top risotto with the rest of pumpkin & feta.

-Serve with spicy chicken!