Step 1

Sauté the pumpkin: Transfer the pumpkin and the olive oil to a large skillet or saucepan and sauté over high heat until the pumpkin is soft. Then, transfer it to a small bowl.

Step 2

Puree: Transfer half of the pumpkin and some of the water (about 1/2 cup) to a food processor or blender and blend until smooth.

Step 3

Sauté the onion: Transfer the onion to the same saucepan and sauté over medium-high heat until soft and glossy (add a bit of oil if needed). When the onion is soft, add the rice and toast it, stirring constantly, for 2 minutes.

Step 4

Add the water: Start adding the water, half a cup at a time, stirring very often. Wait until most of the water is absorbed by the rice before adding the next batch.

Step 5

Add the pumpkin: After 5 minutes (from the time you started adding the water) add the pureed pumpkin, the pumpkin cubes, the salt, the pepper, the thyme and the nutmeg. Then continue adding the water as necessary.

Step 6

Add the cheese: Once there is about one cup of the water left, add the milk, the parmesan cheese and half of the feta and continue cooking stirring very often. When the risotto starts to thicken, taste to determine doneness and to adjust the seasonings (add more salt, thyme or nutmeg if needed).Continue adding water until the rice is al dente, then take off the heat and serve immediately with the rest of the crumbled feta on top.