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Perfect Pea and Feta Risotto
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Perfect Pea and Feta Risotto

It's much easier than you think to make perfectly cooked, flavoursome risotto. With creamy feta for melt-in-the-mouth texture, this one's fantastic!

Makes 2-3
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
Pea Puree:
1 cup Wattie's frozen Baby Peas
10 g butter
2 Tbsp chicken stock or water
Risotto:
2 ½ cups chicken stock
1 small leek, trimmed, sliced and washed
1 cup risotto rice (carnaroli or arborio)
½ cup dry white wine
1 cup Wattie's frozen Baby Peas
juice of half a lemon
zest of half a lemon
50 g traditional feta, crumbled

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Pea Puree:
Step 1
To make the pea puree put Wattie’s frozen Baby Peas, butter and stock in a microwave proof bowl. Cover.
Step 2
Microwave on high for 2-3 minutes, until peas are hot.
Step 3
Place peas and cooking liquid into a food processor or blender and process until smooth. Set aside.
Risotto:
Step 1
Heat chicken stock until almost boiling. Set aside.
Step 2
Heat a dash of oil in a large saucepan. Add sliced leek and cook over a medium heat until leek starts to soften but not brown. Add rice and stir until the grains whiten.
Step 3
Pour in wine and allow to reduce by half. Add 2 cups of hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes, stirring halfway through cooking.
Step 4
Stir in Wattie’s frozen Baby Peas. Continue cooking for a further 5 minutes, adding extra stock if necessary until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste.
Tips
For a vegetarian option replace chicken stock with vegetable stock.
Try adding smoked salmon, chicken or prawns for tasty variations.
Any remaining stock can be frozen in a covered plastic container.
Replace feta with parmesan if desired.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Pea Puree:
1 cup Wattie’s frozen Baby Peas
10 g butter
2 Tbsp chicken stock or water
Risotto:
2 ½ cups chicken stock
1 small leek, trimmed, sliced and washed
1 cup risotto rice (carnaroli or arborio)
½ cup dry white wine
1 cup Wattie’s frozen Baby Peas
juice of half a lemon
zest of half a lemon
50 g traditional feta, crumbled
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