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Baked Veggie Risoni

Baked Veggie Risoni

with Parmesan Cheese

Risoni’s such a great, versatile little pasta. It’s of course delicious (like all pasta!), but behaves almost like rice, meaning this baked risoni is like a pasta bake, ratatouille and risotto all in one. You’ll love the richness of this sauce with eggplant and zucchini.

Allergens:
Gluten
Wheat
Milk

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

1 sachet

smoked paprika

½

red onion

1

eggplant

2 clove

garlic

1 packet

risoni

1 tin

diced tomatoes

1

zucchini

1 block

Parmesan cheese

Not included in your delivery

1 tbs

olive oil

1 cup

water

½ tsp

brown sugar

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Nutritional Values

per serving
Calories2000 kcal
Fat16.6 g
of which saturates5.7 g
Carbohydrate54.1 g
of which sugars18.2 g
Protein21.9 g
Sodium389 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Knife
Chopping board
Baking Dish
Pot

Cooking Steps

1

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, finely dice the red onion, cut the eggplant into 1 cm cubes, and peel and crush the garlic. Slice the zucchini into thin discs (unpeeled) and finely grate the Parmesan cheese.

Soften the eggplant
2

Heat a heavy based pot or saucepan over a medium heat. Add in the olive oil, smoked paprika, red onion, eggplant and garlic, then fry until the eggplant softens (about 10 minutes). Add the risoni and stir to coat the grains in oil. Then add in the diced tomatoes and water, with the brown sugar, salt and pepper. Bring it to the boil and cook for 5 minutes. Then add in the zucchini and half of the Parmesan cheese. Stir to combine and transfer the mixture to a baking dish (no need if the pot is oven proof), then top with the remaining Parmesan cheese. Cook in the oven for 20 minutes.

3

To serve, divide the baked risoni between bowls. Enjoy!

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