Easy Mushroom & Pumpkin Risotto

Name: Easy Mushroom & Pumpkin Risotto with Parmesan & Pecans
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 red onion; 1 bag Peeled & Chopped Pumpkin; 2 sprig rosemary; 40 g butter; 1 packet sliced mushrooms; 1 packet garlic paste; 1 packet arborio rice; 2 cup boiling water; 1 packet vegetable stock pot; 1 drizzle white wine vinegar; 1 bag baby spinach leaves; 1 sachet Nan's special seasoning; 1 packet grated Parmesan cheese; 1 packet pecans

with Parmesan & Pecans

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Is there any dish more comforting than a rich and creamy risotto? This version comes with a healthy serving of veggies to make it a nourishing meal everyone will love.

Tags:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Pecan

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

red onion

1 bag

Peeled & Chopped Pumpkin

2 sprig

rosemary

1 packet

sliced mushrooms

1 packet

garlic paste

1 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

(Contains: Milk;)

1 packet

pecans

(Contains: Pecan; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 cup

boiling water

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3126 kJ

Fat32 g

of which saturates14.6 g

Carbohydrate91.6 g

of which sugars14.2 g

Protein19.8 g

Sodium1303 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Roughly chop red onion. • Place onion and peeled & chopped pumpkin in a baking dish. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20 minutes.

• When the veggies have 10 minutes remaining, boil a kettle of water. • Pick and roughly chop rosemary. • In a large frying pan, heat a drizzle of olive oil and 1/2 the butter over a medium-high heat. Cook the sliced mushrooms, stirring occasionally, until tender, 5-6 minutes. • Add garlic paste, rosemary and Nan's special seasoning and cook, stirring, until fragrant, 1 minute. Add arborio rice and stir to coat. Add the boiling water and vegetable stock pot. Stir to combine.

• Transfer risotto mixture to the baking dish with the pumpkin. Gently stir to combine then cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes. • Stir through 1/2 the grated Parmesan cheese, the remaining butter, a drizzle of white wine vinegar and baby spinach leaves. Season to taste.

TIP: Stir through a splash of water if the risotto looks dry.