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.

Serves 4

Prep

12M

Cook

18M

Total

30M

Skip to Recipe

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