Baked Pumpkin & Parmesan Risotto

Name: Baked Pumpkin & Parmesan Risotto with Herby Brown Butter & Greens
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 butternut pumpkin; 1 onion; 1 zucchini; 2 clove garlic; ½ lemon; 1 sachet garlic & herb seasoning; 2 cup water; ¼ tsp salt; 2 packet arborio rice; 2 packet vegetable stock pot; 1 bag herbs; 20 g butter; 1 bag Leafy Greens; 1 packet pine nuts; 2 packet grated Parmesan cheese

with Herby Brown Butter & Greens

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This rich, creamy risotto comes together in the oven, leaving you free to create a quick and flavourful brown butter to stir through at the end. This easy addition takes this vegetarian meal to the next level – taste it and see!

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Not Suitable for Coeliacs

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

butternut pumpkin

onion

zucchini

2 clove

garlic

lemon

1 sachet

garlic & herb seasoning

2 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

2 packet

vegetable stock pot

1 bag

herbs

1 bag

Leafy Greens

1 packet

pine nuts

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

2 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3370 kJ

Fat27.7 g

of which saturates12.2 g

Carbohydrate115.5 g

of which sugars18.9 g

Protein23.4 g

Sodium2323 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

Preheat oven to 220°/200°C fan-forced. Peel and chop butternut pumpkin into bite-sized chunks. Finely chop onion. Cut zucchini into small chunks. Finely chop garlic. Zest lemon to get a generous pinch, then cut into wedges. Place pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.

While pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook onion and zucchini 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 risotto has 5 minutes bake time remaining, thinly slice herbs. Wash out frying pan, then return to medium-high heat and add the butter. Cook until foaming and slightly browned, 1-2 minutes. Add herbs and lemon zest and cook until fragrant, 1 minute. Set aside.

Thinly slice leafy greens. To the baked risotto, add the herby brown butter, greens and some grated Parmesan cheese (reserve some for garnish!). Stir until cheese is melted and greens are wilted. Gently stir through roasted pumpkin.

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

Divide baked pumpkin risotto between bowls. Top with a squeeze of lemon. Sprinkle with pine nuts and reserved Parmesan. Serve with any remaining lemon wedges.