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Pea Green Risotto With Seedy Baked Feta

Pea Green Risotto With Seedy Baked Feta

Rating
4.5rating out of 5

(913 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

This creamy green risotto is brimming with sweet peas and aromatic fresh herbs. You'll pair it with melty feta that's baked to perfection, and a sprinkle of pumpkin seeds for crunch. Delish!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Arborio-rice
160g arborio rice
Leek
1 leek
garlic-clove
1 garlic clove
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
Pumpkin Seeds
1 bag of pumpkin seeds (15g)
mint & dill mix
10g mint & dill mix
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
Feta-cheese
100g Greek feta cheese †
160g blanched peas
160g blanched peas
You Will Need
Food processor, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 160g arborio rice
  • 1 leek
  • 1 garlic clove
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 bag of pumpkin seeds (15g)
  • 10g mint & dill mix
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
  • 100g Greek feta cheese<span class="strong">†</span>
  • 160g blanched peas
Typical Values per 100g per serving
Energy 798 kJ
189 kcal
3400 kJ
806 kcal
Fat
of which saturates
8.6 g
5 g
36.6 g
21.2 g
Carbohydrate
of which sugars
21.9 g
3.6 g
93.2 g
15.5 g
Fibre 3.2 g 13.8 g
Protein 7.2 g 30.8 g
Salt 0.89 g 3.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
160g arborio rice
arborio rice(100%)
1 leek
leeks
1 garlic clove
garlic
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 bag of pumpkin seeds (15g)
pumpkin seeds
10g mint & dill mix
mint & dill mix
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 Chinese rice wine sachet (15ml)
rice wine (100%)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
160g blanched peas
Peas
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely chop (or grate) the garlic

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

2

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced leek and chopped garlic and cook for 3-4 min or until beginning to soften

3

Dissolve the Kallo vegetable stock cube[s] in 700ml [1.3L] boiled water

Once the leek is beginning to soften, add the arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the Chinese rice wine, then add the stock a ladle at a time, stirring continuously for an initial 15 min (approx. step 6)

4

Meanwhile, re-boil half a kettle

Strip the mint leaves from their stems, discard the stems

Tear the dill roughly, including the stalks

Add the peas to a colander and pour boiled water all over them

Add most of the peas (save some for garnish!) to a food processor with the mint leaves, dill, clotted cream and a pinch of salt and pepper and blitz into a purée - this is your pea purée

5

Cut the feta in half and add it to an oiled baking tray

Top the feta with the pumpkin seeds

Tip: Don't worry if some of them spill over the side!

Put the tray in the oven for 10-15 min or until golden – this is your seedy baked feta

6

Once the rice has been cooking for approx. 15 min, add the grated Italian hard cheese to the pan, give everything a good stir and cook for 2-3 min further

7

Add the pea purée to the pan and give everything a good mix up

Continue to cook for a final 7-8 min or until all the stock is absorbed and the rice is cooked – this is your pea green risotto

8

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Serve the pea green risotto in bowls

Break the baked feta over the top and garnish with the remaining peas

Enjoy!

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