Pumpkin, Pea & Feta Cheese Risotto Recipe

Pumpkin, Pea & Feta Cheese Risotto Recipe

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Create a tasty winter dish with our pumpkin, pea and feta risotto recipe. Part of the hearty winter recipe collection produced by Continental.

  • Recipe serves:4
  • Preparation time15 min
  • Cooking time30 min


  • 4 cups peeled & cubed pumpkin
  • 1 pack Continental One Pan Meals Chicken & Mushroom Risotto
  • 3 cups (750mL) water
  • 1 cup frozen peas
  • ¼ cup chopped toasted walnuts
  • ½ cup crumbled feta
  • 2 tablespoon coarsely chopped parsley


  • Heat 1 tablespoon of oil in a large pan and add pumpkin cook for 3-4 minutes until just starting to brown.
  • Add Rice, Continental Herb & Spice Mix and water; stir to combine. Bring to the boil, reduce heat to low and cover with a lid. Simmer, without stirring, for 20 minutes or until almost all the water is absorbed. Scatter peas over rice, replace lid and cook for a further 5 minutes until peas are tender.
  • Remove from heat, divide between serving bowls and top each risotto with some walnuts, fetta and parsley.
  • Hint: Serve with a side of rocket and parmesan salad