Honey Oregano Roast Pumpkin & Bacon Risoni
with Roast Veggies & Fetta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
zucchini
1
red onion
1
tomato
1
dried oregano
3
garlic
1
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
vegetable stock pot
1
light cooking cream
(Contains: Milk;)
1
Fetta Cubes
(Contains: Milk;)
1
diced bacon
(May be present: Soy, Milk.)
1
pumpkin
Not included in your delivery
olive oil
water
honey
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice butternut pumpkin into thin wedges. Slice zucchini into rounds. Cut red onion and tomatointo wedges. • Place pumpkin on a lined oven tray, sprinkle over dried oregano (see ingredients), drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
• Place zucchini, red onion and tomato on a second lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 15-20 minutes.
• While veggies are roasting, finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over a medium-high. Add Nan's special seasoning and garlic and cook until fragrant, 1 minute.
Custom Recipe: If you've added diced bacon, before adding the garlic, cook diced bacon, breaking up with a spoon, 5-6 minutes. Continue with step as above (leave the bacon in the pan!).• To the saucepan, stir in risoni, vegetable stock pot, light cooking cream and the water. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 12-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
• Gently stir roast veggies through risoni. • Divide risoni between bowls. • Top with roast pumpkin. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!
