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Baked Pumpkin Soup Risotto

Prep Time 5 minutes
Cooking Time 40 minutes
Baking Pan Vitreous Enamel Roaster Large 38.5cm
Serves 4


  • ¼ cup 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 Arborio/ risotto rice
  • 535g 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 Vitreous Enamel Roaster.

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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