Pumpkin, Pea & Feta Risotto

Pumpkin, Pea & Feta Risotto

Who doesn’t love a warm and creamy risotto? The pumpkin gives this dish a delicious sweetness, which tastes divine with the salty feta. Yum!
  • 30 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 2 People


  • 1 tablespoon oil
  • 2 cups peeled & cubed pumpkin
  • 1 packet Continental Risotto Roast Chicken & Leek
  • 1½ cups hot water
  • 1 cup frozen peas
  • ¼ cup chopped toasted walnuts
  • ½ cup crumbled fetta
  • 2 tablespoon coarsely chopped parsley

  1. Heat oil in a large pan. Add pumpkin cook for 3-4 minutes until just starting to brown.

  2. Add Risotto and water; stir to combine. Bring to the boil, reduce heat to low and cover with a lid. Simmer, without stirring, for 15 minutes or until almost all the water is absorbed. Scatter peas over rice, replace lid and cook for a further 5 minutes until peas are tender.

  3. Remove from heat, divide between serving bowls and top with walnuts, feta and parsley.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 511.35 kcal
Protein (g) 15.76 g
Sugar (g) 8.1 g
Fat (g) 23.23 g
Fibre (g) 5.31 g

Featured recipes