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Roast pumpkin and pea risotto

Serves: 6
Prep: 10
Cook: 60

    Great for a mid-week evening meal, a tasty dish the whole family will love.

    Ingredients

    • 400g pumpkin, chopped
    • 2 tbs olive oil
    • 1 onion, chopped finely
    • 1 garlic clove, crushed
    • 1 1/2 cups arborio rice
    • 3 cups vegetable stock, salt-reduced
    • 3 cups water
    • 1 cup frozen peas
    • 70g feta, crumbled
    • 1/3 cup parsley, chopped
    • 1/4 cup parmesan cheese, thinly sliced

    Method

    1. Brush pumpkin with 1 tbs oil, and bake in hot oven, 200°C, until cooked through.
    2. Heat remaining oil in large non-stick saucepan; add onions and garlic and saute until onion has softened. Add rice and stir through until the rice has a glossy covering.
    3. Mix vegetable stock and water together. Add 1 cup of liquid and stir through until absorbed. Continue to add liquid in 1 cup portions, stirring and waiting until it has absorbed before adding next cup.
    4. Add pumpkin, peas and feta and mix through. Top with parmesan cheese and parsley to serve.

    Tips

    • Try adding a variety of other seasonal vegetables to create your own version of risotto.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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