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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.


    • 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


    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.


    • 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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