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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

Energy (kcal)

640kcal

Energy (kJ)

2719kJ

Protein (g)

20.9g

Carbohydrate incl. fibre (g)

69.9g

Carbohydrate excl. fibre (g)

62.9g

Sugar (g)

11.1g

Fibre (g)

7.0g

Fat (g)

33.1g

Saturated fat (g)

11.8g

Unsaturated fat (g)

19.6g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

13.1g

Trans fat (g)

0.0g

Cholesterol (mg)

56mg

Sodium (mg)

1084mg

Salt (g)

2.71g

Vitamin A (IU)

15554IU

Vitamin C (mg)

46.8mg

Calcium (mg)

430mg

Iron (mg)

4.87mg

Total

1279kcal

5438kJ

41.9g

139.9g

125.8g

22.1g

14.1g

66.3g

23.6g

39.3g

11.9g

26.2g

0.0g

113mg

2169mg

5.43g

31108IU

93.6mg

861mg

9.75mg


  • 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.