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Pumpkin, pea and feta risoni Recipe

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 25MINS

2 tbs olive oil

1 red onion, chopped finely

2 cloves garlic, crushed

2 sprigs thyme

500g chopped pumpkin (about 3cm cubes)

2 cups risoni pasta

1 Litre Campbell’s Real Stock- Salt Reduced Vegetable

1/2 cup frozen peas

marinated fetta, to serve

STEP 1 Heat oil in a large heavy-based saucepan. Add onion and cook, stirring, over medium heat for 3-4 mins until tender. Add garlic and thyme. Cook for 2 mins. Add pumpkin and stock. Bring to boil and simmer, covered for 8 minutes.

STEP 2 Add risoni. Simmer, covered for 8-10 mins until risoni is tender. Add peas and remove from heat. Stand for 5 minutes (excess liquid will absorb on standing).

STEP 3 Serve topped with marinated fetta.