HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Pumpkin & Parmesan Risotto
topBanner
Baked Pumpkin & Parmesan Risotto

Baked Pumpkin & Parmesan Risotto

with Sage Brown Butter & Silverbeet

Read more

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!

Tags:VeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

butternut pumpkin

1

brown onion

1

zucchini

2 clove

garlic

½

lemon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

2 packet

vegetable stock pot

1 bag

sage

1 bag

silverbeet

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3382 kJ
Fat28.7 g
of which saturates12.5 g
Carbohydrate110.9 g
of which sugars22.3 g
Protein25.4 g
Sodium2337 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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

2

• While the pumpkin is roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • 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.

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, thinly slice sage leaves. • Wash out frying pan, then return to medium-high heat with the butter. Cook until foaming and slightly browned, 1-2 minutes. • Add sage and lemon zest and cook until fragrant, 1 minute. Set aside.

5

• Thinly slice silverbeet. • When the risotto is ready, stir through sage brown butter, silverbeet and some grated Parmesan cheese (reserve some for garnish!) until cheese is melted and silverbeet is wilted. • Gently stir through roasted pumpkin.

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.