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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)

24.0g

Energy (kJ)

2901kJ

Energy (kcal)

683kcal

Carbohydrate incl. fibre (g)

78.0g

Carbohydrate excl. fibre (g)

69.2g

Sugar (g)

17.3g

Fibre (g)

8.8g

Fat (g)

33.3g

Saturated fat (g)

11.8g

Unsaturated fat (g)

19.7g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

13.1g

Trans fat (g)

0.0g

Cholesterol (mg)

56mg

Sodium (mg)

1214mg

Salt (g)

3.04g

Vitamin A (IU)

17951IU

Vitamin C (mg)

41.8mg

Calcium (mg)

395mg

Iron (mg)

4.29mg

Total

47.9g

5803kJ

1367kcal

155.9g

138.3g

34.6g

17.6g

66.5g

23.6g

39.3g

11.9g

26.3g

0.0g

113mg

2429mg

6.08g

35903IU

83.6mg

791mg

8.57mg