Baked Pumpkin & Parmesan Risotto
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Baked Pumpkin & Parmesan Risotto

Baked Pumpkin & Parmesan Risotto

with Rosemary Brown Butter & Kale

Allergens:
Pine Nut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

kale

1

brown onion

2

garlic

1

carrot

1

lemon

1

Peeled & Chopped Pumpkin

1

garlic & herb seasoning

1

arborio rice

2

vegetable stock pot

1

rosemary

1

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

Not included in your delivery

1

olive oil

1

water

1

salt

1

butter

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Nutritional Values

Energy (kJ)3285 kJ
Calories0 kcal
Fat28.3 g
of which saturates12.4 g
Carbohydrate106.8 g
of which sugars22.4 g
Dietary Fibre0 g
Protein24.2 g
Cholesterol0 mg
Sodium2332 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Roughly tear kale leaves, then discard stem. Finely chop brown onion and garlic. Cut carrot into bite-sized chunks. Zest lemon to get a generous pinch, then cut into wedges. Set aside. • Place peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 15-20 minutes. • Add kale and a pinch of salt to the roast veggie tray. Gently toss to combine. Return tray to the oven, then roast until tender and lightly charred around the edges, a further 5-8 minutes.

2

• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add the water, the salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from heat.

3

• Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

4

• When the risotto has 5 minutes remaining, pick and finely chop rosemary leaves. • Wash out frying pan, then return to medium-high heat with the butter. Cook until foaming and slightly browned, 1-2 minutes. • Add rosemary and lemon zest and cook until fragrant, 1 minute. Set aside.

5

• When the risotto is ready, stir through the rosemary brown butter and some grated Parmesan cheese (reserve a little for garnish!) until cheese is melted. • Gently stir through the roasted veggies.

TIP: Add a splash of water to loosen the risotto, if needed.

6

• Divide baked pumpkin and Parmesan risotto between bowls. • Squeeze over some lemon juice. • Sprinkle with pine nuts and reserved Parmesan. • Serve with any remaining lemon wedges. Enjoy!