Hearty Mushroom & Green Veggie Risoni

Name: Hearty Mushroom & Green Veggie Risoni with Parmesan Cheese & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 zucchini; 1 brown onion; 2 clove garlic; 2 sprig rosemary; 1 packet risoni; 1 packet sliced mushrooms; 1 sachet garlic & herb seasoning; 1 packet vegetable stock pot; 1 packet baby spinach leaves; 1 packet Parmesan cheese; 20 g butter; 1 packet flaked almonds; pinch chilli flakes

with Parmesan Cheese & Flaked Almonds

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Tonight, we are serving up the warmest, tastiest and easiest risotto that is sure to pair perfectly with the cooler weather! With little elbow work, this risotto does all its best work in the oven.

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This recipe is under 550kcal per serving.

We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

•Climate Superstar

•Calorie Smart

Allergens:

Gluten

•Wheat

•Milk

•Almond

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

zucchini

brown onion

2 clove

garlic

2 sprig

rosemary

1 packet

risoni

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

vegetable stock pot

1 packet

baby spinach leaves

1 packet

Parmesan cheese

1 packet

flaked almonds

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

Nutritional Values

Energy (kJ)2078 kJ

Calories497 kcal

Fat9.1 g

of which saturates4.1 g

Carbohydrate84.3 g

of which sugars10.9 g

Dietary Fibre9.9 g

Protein19.3 g

Sodium1204 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. • Roughly chop brown onion. • Finely chop garlic. • Pick and finely chop rosemary.

• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring, until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add risoni, vegetable stock pot, thyme. Stir to combine.

• Remove risoni from heat, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risoni if needed.