Pumpkin and Pea Risotto with Pesto Recipe | New Idea
A hearty vegetarian dish perfect for cold nights. Serves 4, Prep 12 mins, Cook 18 mins.
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
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