Baked Pumpkin Risotto
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Baked Pumpkin Risotto

Baked Pumpkin Risotto

with Sage Brown Butter & Parmesan

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

Tags:
Not Suitable for Coeliacs
Veggie
Naturally Gluten-Free
Allergens:
Pine Nut
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

butternut pumpkin

1

brown onion

1

zucchini

3 clove

garlic

1 packet

arborio rice

1 packet

vegetable stock pot

1 packet

pine nuts

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

1 bunch

sage

2 packet

grated Parmesan cheese

(Contains Milk;)

1 bag

baby spinach leaves

½

lemon

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

40 g

butter

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3692 kcal
Fat39.7 g
of which saturates18.5 g
Carbohydrate95.7 g
of which sugars25.1 g
Dietary Fibre0 g
Protein27.5 g
Cholesterol0 mg
Sodium1302 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Baking Dish
Large Non-Stick Pan

Instructions

roast pumpkin
1

Preheat the oven to 220°C/200°C fan-forced. Peel and chop the butternut pumpkin into 2cm chunks. Finely chop the brown onion. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press!). Place the pumpkin on an oven tray lined with baking paper with a drizzle of olive oil and season with salt and pepper. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.

start risotto
2

While the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and zucchini and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from the heat.

bake the risotto
3

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

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

cook sage
4

While the risotto is baking, wash out and dry the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the pan to a mediumhigh heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage and cook until fragrant, 1 minute. Set aside.

finish the risotto
5

Stir the grated Parmesan cheese (reserve some for garnish), sage brown butter and baby spinach leaves through the risotto until the Parmesan has melted and the spinach has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water to loosen the risotto if needed. Season with salt and pepper. Cut the lemon (see ingredients) into wedges.

serve
6

Divide the baked pumpkin risotto between bowls. Top with a squeeze of lemon, the reserved Parmesan and the toasted pine nuts.