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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)

480kcal

Energy (kJ)

2049kJ

Protein (g)

14.1g

Carbohydrate incl. fibre (g)

58.4g

Carbohydrate excl. fibre (g)

53.9g

Sugar (g)

7.4g

Fibre (g)

4.5g

Fat (g)

22.6g

Saturated fat (g)

7.7g

Unsaturated fat (g)

13.1g

Monounsaturated fat (g)

4.1g

Polyunsaturated fat (g)

9.0g

Trans fat (g)

0.0g

Cholesterol (mg)

36mg

Sodium (mg)

820mg

Salt (g)

2.04g

Vitamin A (IU)

7686IU

Vitamin C (mg)

27.6mg

Calcium (mg)

263mg

Iron (mg)

2.76mg

Total

959kcal

4098kJ

28.1g

116.7g

107.8g

14.8g

9.0g

45.1g

15.4g

26.3g

8.2g

18.0g

0.0g

71mg

1639mg

4.09g

15372IU

55.1mg

525mg

5.52mg


  • 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.