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Baked Pumpkin Risotto

Baked Pumpkin Risotto

with Sage Brown Butter & Parmesan

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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:VeggieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilk

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

3 clove

garlic

½

lemon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 tub

vegetable stock pot

1 packet

pine nuts

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

1 bunch

sage

1 packet

silverbeet

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

Olive Oil

2 cup

water

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3555 kJ
Fat32 g
of which saturates13 g
Carbohydrate102.2 g
of which sugars29.4 g
Protein27.9 g
Sodium2359 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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. Zest the lemon to get a generous pinch, then cut into wedges. Place the pumpkin on an oven tray lined with baking paper with a drizzle of olive oil and the garlic & herb spice blend. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.

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, the salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from the heat.

3

Transfer the risotto into 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’ pasta is cooked through but still slightly firm in the centre.

4

While the risotto is baking, wash out 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, lemon zest and cook until fragrant, 1 minute. Set aside.

5

Roughly chop the silverbeet. Stir the grated Parmesan cheese (reserve some for garnish), sage brown butter and silverbeet through the risotto until the Parmesan has melted and the silverbeet has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water to loosen the risotto if needed. Season to taste with pepper.

6

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