HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Baked Tomato Risoni
topBanner
Cheesy Baked Tomato Risoni

Cheesy Baked Tomato Risoni

with Basil & Zucchini

Read more

“What’s risoni?” you ask. Well, it has the quick cook time of pasta, with the cute shape of rice, so it’s the best of both worlds. Here we’ve loaded it with veggies, tossed it in a tomato sauce and covered the whole thing in cheese for a speedy pasta bake for winter nights.

Allergens:GlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

1 stalk

celery

1 unit

zucchini

1 unit

tomato

2 clove

garlic

1 bunch

oregano

1 packet

risoni

(ContainsGluten)

1 tin

diced tomatoes

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

rustic herb spice blend

1 bunch

basil

Not included in your delivery

olive oil

¼ cup

water

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2140 kJ
Fat18.9 g
of which saturates11.5 g
Carbohydrate56.1 g
of which sugars17.5 g
Dietary Fibre0 g
Protein24.5 g
Cholesterol0 mg
Sodium873 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the celery. Finely chop the zucchini. Thinly slice the tomato. Pick the oregano leaves.

2

Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant.

3

Add the oregano leaves, celery and zucchini and cook, stirring occasionally, for 5-6 minutes or until softened.

4

Add the risoni, diced tomatoes, water (see ingredients list), brown sugar, salt (see ingredients list) and season with a pinch of pepper. Stir to combine, reduce the heat to low and simmer for 2-3 minutes. TIP: Add a dash of water if the mixture is looking a little dry.

5

Transfer the risoni to a medium baking dish and top with the tomato slices in a single layer. Sprinkle with the shredded Cheddar cheese. Sprinkle over the rustic herb spice blend. Bake for 10-12 minutes or until the risoni is tender and cheese is melted and golden. While the risoni is baking, pick the basil leaves.

6

Divide the baked tomato risoni between plates and garnish with the basil leaves.