Name: Cheat’s Pumpkin and Pea Risotto with Pesto
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups chicken stock; 540g sachet roasted pumpkin soup; 2 tblsps olive oil; 1 onion, finely chopped; 1 1⁄2 cups Arborio rice; 1 cup frozen peas; 2 tblsps fresh basil pesto; 1⁄2 cup shredded parmesan; Salt and pepper, to taste; Extra fresh basil pesto, to serve

Cheat’s Pumpkin and Pea Risotto with Pesto

A hearty vegetarian dish perfect for cold nights.

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Serves 4

Prep

12M

Cook

18M

Total

30M

Risotto is best served as soon as it’s cooked as it will thicken on standing. If it does thicken, stir in an extra 1⁄2 cup hot stock or water. Fresh basil pesto is available in the refrigerated dip section of major supermarkets.

Ingredients

2 cups chicken stock

540g sachet roasted pumpkin soup

2 tblsps olive oil

1 onion, finely chopped

1 1⁄2 cups Arborio rice

1 cup frozen peas

2 tblsps fresh basil pesto

1⁄2 cup shredded parmesan

Salt and pepper, to taste

Extra fresh basil pesto, to serve

Method

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

2 Meanwhile, heat oil in a separate, large saucepan over a medium heat. Add onion. Cook, stirring occasionally for about 3 minutes, or until soft. Stir in rice.

3 Add stock mixture. Stir to combine. Bring to boil. Cover with lid. Gently boil, stirring occasionally, for 12 minutes.

4 Add peas. Cook for a further 2 to 3 minutes, or until rice and peas are tender and stock is absorbed. Remove from heat.

5 Stir pesto and parmesan into risotto. Season with salt and pepper.

6 Serve with extra pesto.

Kim Meredith

Michelle Tournier