HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaprese Risoni With Roasted Pumpkin
Caprese Risoni With Roasted Pumpkin

Caprese Risoni With Roasted Pumpkin

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Risoni is also known as orzo and it’s also known as delicious because that’s what it is. Such a noble pasta calls for only the finest of ingredients. Pine nuts, roasted pumpkin, baby bocconcini and fresh basil fit the bill in this filling pasta which is still as fresh a spring day.

Tags:Low SodiumVeggie
Allergens:Tree NutsGlutenMilk

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 Time30 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 tbs

pine nuts

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

300 g


½ punnet

cherry tomatoes

⅔ cup



⅔ cup


½ tub

baby bocconcini


1 bag

baby spinach leaves



Not included in your delivery

1 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2890 kJ
Fat25.3 g
of which saturates9.2 g
Carbohydrate83.3 g
of which sugars12.4 g
Dietary Fibre0 g
Protein27.7 g
Sodium176 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and cut the pumpkin into 1 cm cubes. Halve the cherry tomatoes and baby bocconcini. Cut the lemon into wedges, and pick the basil leaves.


Heat a small frying pan over a medium heat. Add the pine nuts and cook, stirring, for 1-2 minutes or until golden and toasted. Transfer to small bowl and set aside.


Place the pumpkin on one side of a prepared oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 10 minutes. Place the cherry tomatoes in a medium bowl and toss in the balsamic vinegar and the remaining olive oil. Season with salt and pepper. Add to the other side of the oven tray and place back in the oven for a further 20 minutes.


Meanwhile, bring a saucepan full of water to the boil. Add the risoni and cook for 8 minutes, or until tender. Drain. Return to the saucepan.


Add the basil, baby bocconcini, baby spinach, pine nuts, pumpkin, roasted cherry tomatoes and any balsamic and oil left from the oven tray to the saucepan with the risoni. Season with salt and pepper.


Divide the risoni between bowls and serve with the lemon wedges.