Baked Pumpkin & Parmesan Risotto

Name: Baked Pumpkin & Parmesan Risotto with Rosemary Brown Butter & Kale
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 1 kale; 1 brown onion; 2 garlic; 1 carrot; 1 lemon; 1 Peeled & Chopped Pumpkin; 1 garlic & herb seasoning; 1 water; 1 salt; 1 arborio rice; 2 vegetable stock pot; 1 rosemary; 1 butter; 1 pine nuts

with Rosemary Brown Butter & Kale

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Allergens:

Milk

•Pine Nut

The quantities provided above are averages only.

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

kale

brown onion

garlic

carrot

lemon

Peeled & Chopped Pumpkin

garlic & herb seasoning

arborio rice

vegetable stock pot

rosemary

pine nuts

Not included in your delivery

olive oil

water

salt

butter

Nutritional Values

Energy (kJ)3285 kJ

Fat28.3 g

of which saturates12.4 g

Carbohydrate106.8 g

of which sugars22.4 g

Protein24.2 g

Sodium2332 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!