Cheat's Pumpkin & Pea Risotto
Recipe: #33028
July 29, 2019
Categories: Rice, White Rice, Onions, Peas, No Eggs, Non-Dairy, Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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