Ingredients
- 2 cups chicken stock
- 540 grams pumpkin soup, sachet roasted pumpkin soup specified
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 cups dry Arborio rice
- 1 cup peas, frozen
- 2 tablespoons basil pesto
- 1/2 cup parmesan, shredded
- Salt, to taste
- Pepper, to taste
- Extra fresh basil pesto, to serve
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.