Cheat's Pumpkin & Pea Risotto

4
Servings
12m
Prep Time
18m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full name of recipe is Cheat's Pumpkin and Pea Risotto With Pesto."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (421.7 g)
  • Calories 333.1
  • Total Fat - 12 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 3.6 mg
  • Sodium - 586.6 mg
  • Total Carbohydrate - 49.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 8.6 g
  • Protein - 9.3 g
  • Calcium - 77.3 mg
  • Iron - 4.8 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.4 mg

Step 1

Bring stock and soup to boil in a large, covered saucepan over a high heat.

Step 2

Meanwhile, heat oil in a separate, large saucepan over a medium heat and then add onion and cook, stirring occasionally for about 3 minutes, or until soft and then stir in rice.

Step 3

Add stock mixture and stir to combine and bring to boil and then cover with lid and gently boil, stirring occasionally, for 12 minutes.

Step 4

Add peas and cook for a further 2 to 3 minutes, or until rice and peas are tender and stock is absorbed and then remove from heat.

Step 5

Stir pesto and parmesan into risotto and season with salt and pepper. and serve with extra pesto.

Tips & Variations


No special items needed.

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