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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!
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30 Mins
Cooking Time
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easy
Difficulty
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15 Mins
Prep Time
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2 People
Serves
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Heat oil in a large pan. Add pumpkin cook for 3-4 minutes until just starting to brown.
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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.
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Remove from heat, divide between serving bowls and top with walnuts, feta and parsley.
- 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 |
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