Pumpkin and Pea Risotto

This is such an easy method for pumkin and pea risotto that tastes so awesome that you’ll be making it again for a dinner party side dish.

Pumpkin and Pea Risotto

Prep time: 

Cook time: 

Total time: 

Serves: 4

  • 2 cups cooked rice
  • 2 cups cooked mashed pumpkin (leaving in a little of the water)
  • ⅓ cup grated cheese
  • 1 cup peas and snow peas
  • ⅓ cup cream
  • I used leftover rice with some wild rice mixed in. Freshly cooked rice would also be fine, but I find older rice (1 or 2 day old) is easier to cook with.
  1. In a little oil in a saucepan or fry pan, throw in the rice and break it up as best you can (older rice is easier to do this).
  2. Add the peeled, cooked, mashed pumpkin (having left a little of the water in when doing the mashing) and stir through.
  3. Top and tail the snow peas (sugar snap peas) and chop them up into bite sizes, then give them 2 minutes in the microwave with the peas.
  4. Add to the pan when cooked and drained.
  5. Stir through the cream and cheese too.
  6. This is a good opportunity to throw in any leftover creamy dips or such, I threw in a tiny bit of cottage cheese.
  7. Season for more grown-up tastes.

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