Skip to content

Looking for something?

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)

683kcal

Energy (kJ)

2901kJ

Protein (g)

24.0g

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

1367kcal

5803kJ

47.9g

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


  • 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.