Quick & Easy

Pumpkin, pea & fetta baked risotto

This risotto is designed to make life easier. Baked in the oven reducing all that stirring over the stove.

Baked risottos are here to make your life easier – and what better way to start than this heart vegetarian dish with pumpkin, pea, and crumbly delicious fetta.

Risotto recipes have never been this easy!

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Pumpkin, pea & fetta risotto


Pumpkin, pea & fetta risotto

1.Preheat oven to 220°C/425°F.
2.Combine pumpkin and half the oil in a medium shallow flameproof casserole dish. Roast, uncovered, for 20 minutes or until tender. Remove pumpkin from dish.
3.Reduce oven to 180°C/350°F.
4.Bring stock and the water to the boil in a medium saucepan. Reduce heat; simmer, covered.
5.Meanwhile, heat remaining oil in same dish over medium heat; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in simmering stock mixture; cover dish with foil.
6.Return to oven; bake 25 minutes, stirring halfway through cooking time. Remove risotto from oven; stir in tomatoes and peas. Bake, uncovered, a further 10 minutes or until rice is tender.
7.Stir in pumpkin and parmesan; season to taste. Sprinkle with fetta and marjoram.

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