Baked Pumpkin & Parmesan Risotto

Name: Baked Pumpkin & Parmesan Risotto with Rosemary Brown Butter & Silverbeet
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 1 butternut pumpkin; 1 brown onion; 1 carrot; 2 clove garlic; ½ lemon; 1 sachet garlic & herb seasoning; 2 cup water; ¼ tsp salt; 1 packet arborio rice; 2 packet vegetable stock pot; 1 sprig rosemary; 20 g butter; 1 bag silverbeet; 1 packet pine nuts; 2 packet grated Parmesan cheese

with Rosemary Brown Butter & Silverbeet

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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 current labour shortages have impacted availability of ingredients across the entire food supply chain. 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

•Naturally Gluten-Free

•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

brown onion

carrot

2 clove

garlic

lemon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

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

2 packet

vegetable stock pot

1 sprig

rosemary

1 bag

silverbeet

1 packet

pine nuts

(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, 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)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

•Baking Tray

•Baking Paper

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Peel and chop butternut pumpkin into bite-sized chunks. Finely chop brown onion and garlic. Chop carrot into bite-sized chunks. • Zest lemon to get a generous pinch, then cut into wedges. Set aside. • Place pumpkin and carrot 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.

• 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. • 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.

• Thinly slice silverbeet. • When the risotto is ready, stir through rosemary 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.

• 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!