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Pumpkin, Pea & Feta Risotto

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

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

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

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

15.9g

Energy (kJ)

2159kJ

Energy (kcal)

506kcal

Carbohydrate incl. fibre (g)

63.2g

Carbohydrate excl. fibre (g)

57.6g

Sugar (g)

11.1g

Fibre (g)

5.5g

Fat (g)

22.6g

Saturated fat (g)

7.7g

Unsaturated fat (g)

13.7g

Monounsaturated fat (g)

4.1g

Polyunsaturated fat (g)

9.0g

Trans fat (g)

0.0g

Cholesterol (mg)

36mg

Sodium (mg)

898mg

Salt (g)

2.24g

Vitamin A (IU)

9125IU

Vitamin C (mg)

24.6mg

Calcium (mg)

242mg

Iron (mg)

2.41mg

Total

31.8g

4317kJ

1012kcal

126.4g

115.3g

22.3g

11.1g

45.3g

15.5g

27.5g

8.2g

18.1g

0.0g

71mg

1795mg

4.49g

18249IU

49.1mg

483mg

4.81mg