Baked Pumpkin & Parmesan Risotto
with Rosemary Brown Butter & Silverbeet- Milk
- Pine Nut
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
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!
Ingredients
1
butternut pumpkin
1
brown onion
1
carrot
2 clove
garlic
½
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: 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
1
olive oil
2 cup
water
¼ tsp
salt
20 g
butter
(Contains: Milk;)
Utensils
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!
