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.
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.
slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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.
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.
While the risoni is cooking, cut the zucchini into half-moons. Finely grate the Cheddar cheese and the Parmesan cheese.
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.
Divide the double cheese zucchini and eggplant risoni between bowls.