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Double Cheese Zucchini & Eggplant Risoni

Double Cheese Zucchini & Eggplant Risoni

with Slivered Almonds

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Risoni is 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.

Tags:High FiberNut FreeVeggie
Allergens:GlutenMilkTree Nuts

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

smoked paprika

1 unit

brown onion

1 unit

eggplant

2 clove

garlic

1 packet

risoni

(ContainsGluten)

1 tin

diced tomatoes

1 unit

zucchini

1 block

Parmesan cheese

(ContainsMilk)

1 block

Cheddar cheese

(ContainsMilk)

1 packet

slivered almonds

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

Not included in your delivery

olive oil

1 cup

water

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat29.3 g
of which saturates11.4 g
Carbohydrate56.2 g
of which sugars18.4 g
Dietary Fibre0 g
Protein29.5 g
Cholesterol0 mg
Sodium567 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Dish
Large Pot
Grater
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced. Place a medium baking dish in the oven to heat up. Finely dice the brown onion. Cut the eggplant into 1 cm cubes. Peel and crush the garlic.

2

Heat a drizzle of olive oil in a large heavy based pot or saucepan over a medium heat. Add the smoked paprika, the brown onion, the eggplant and the garlic and cook for 10 minutes, or until the eggplant softens.

3

Add the risoni to the pot with the vegetables and stir to coat in the oil. Stir through the diced tomatoes, the water (check the ingredients list for the amount) and the brown sugar and season with a pinch of salt and pepper. Bring the mixture to the boil and cook for 5 minutes, or until the risoni is tender.

4

While the risoni is cooking, cut the zucchini into half-moons. Finely grate the Cheddar cheese and the Parmesan cheese.

5

Add the zucchini, the slivered almonds, the Cheddar cheese and 1/2 of the Parmesan cheese to the pot with the risoni. Stir to combine and transfer the risoni mixture into the warmed baking dish. Sprinkle over the remaining Parmesan and place in the oven to bake for 20 minutes, or until the cheese is melted and golden.

6

Divide the double cheese zucchini and eggplant risoni between bowls.