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Baked Pumpkin Soup Risotto

Prep Time 5 minutes
Cooking Time 40 minutes
Serves 4


    • ¼ cup (60ml) oil (we used the oil from the marinated feta) , plus extra for drizzling
    • 1 onion, finely chopped
    • 1 sprig rosemary, leaves picked, finely chopped
    • 1 garlic clove, finely chopped
    • 1 ½ cups (330g) Arborio/ risotto rice
    • 1x 535g can creamy pumpkin soup
    • 50g butter
    • 50g freshly grated Parmesan cheese
    • 100g baby spinach leaves
    • ¼ cup flaked almonds
    • Marinated feta to serve


Creamy risotto swirled through with pumpkin soup, fresh spinach, tangy feta and smoked almonds!

Step 1

Preheat oven to 180°C.

Step 2

Grease a 3L enamel oval roaster or 2.5L baking dish.

Step 3

Heat oil in a frypan over medium high heat. Add onion, rosemary and garlic and cook for 3-4 minutes or until softened.

Step 4

Add rice and mix to coat each grain in oil and heat through.

Step 5

Transfer to prepared baking dish.

Step 6

Return pan to high heat. Add soup and a can-full of water (500ml). Bring to the boil.

Step 7

Remove and pour over rice mixture. Stir to combine cover with the lid or foil and bake, stirring halfway, for 40mins, adding the nuts on a tray on a rack underneath in the last 15 minutes, or until rice is cooked through and nuts are toasted.

Step 8

Add butter, cheese and spinach to risotto and mix through to combine.

Step 9

Divide between bowls, scatter with nuts and finish with feta and oil to drizzle.

** you can substitute the can soup for any canned soup you like! Tomato, mushroom, they should all work with this recipe. You will need 2 cups (500ml)


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