Wednesday, June 25, 2008

Love Food Hate Waste: Pumpkin and Feta Risotto

A Slice of Cherry Pie recently alerted us to the Love Food Hate Waste campaign. It's a scary thought, that a third of all food bought is thrown away. I am big on left-overs. Not the same meal three nights over, but one night's dinner becoming a ingredient for the next. This week, pumpkin soup became pumpkin and feta risotto with pine nuts.
The recipe is fairly inexact. Chop an onion finely, and saute with 2 cloves of garlic. Add 2 cups of arborio rice, stirring until translucent. Then add leftover pumpkin soup, thinned with veggie stock and a little water. Keep stirring over a low heat, until the liquid is absorbed by the rice, and the rice feels completely cooked. Top with crumbled feta and pine nuts to serve.
Yum : )
I cook risotto quite a lot. If you're inspired, check out my Beetroot Risotto, or my Chicken and Pumpkin Risotto recipe.


Red Dirt Mummy said...

Mmmmm... that sure sounds good. Did you get around to trying the apple pie? What did you think?

Fearless Kitchen said...

This looks really interesting. I'm trying to think of some other leftover soups it might work with!

kathryn said...

Great idea. Never thought to convert soup into risotto, but can imagine it working very well.

Julia said...

What a really inspired idea!