Honey Oregano Roast Pumpkin & Creamy Bacon Risoni

Name: Honey Oregano Roast Pumpkin & Creamy Bacon Risoni with Roast Veggies & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 pumpkin; 1 red onion; 1 tomato; ½ sachet dried oregano; 3 clove garlic; 1 packet risoni; 1 packet vegetable stock pot; 1 packet light cooking cream; 1.5 cup water; 1 tbs honey; 1 packet Fetta Cubes; 1 packet diced bacon; 1 zucchini; 1 sachet Nan's special seasoning

with Roast Veggies & Fetta

Get up to $200 off!

A warm bowl of creamy risoni is just what the doctor ordered! Pack on honey and oregano-doused pumpkin and some extra colourful veggies to have a homey and hearty meal all in the one bowl. With a sprinkling of fetta cubes, flavour is truly in high demand here!

Allergens:

Gluten

•Wheat

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pumpkin

red onion

tomato

½ sachet

dried oregano

3 clove

garlic

1 packet

risoni

1 packet

vegetable stock pot

1 packet

light cooking cream

1 packet

Fetta Cubes

1 packet

diced bacon

zucchini

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

honey

Nutritional Values

Energy (kJ)3147 kJ

Fat26 g

of which saturates12.7 g

Carbohydrate93.4 g

of which sugars33.8 g

Protein29.9 g

Sodium1747 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice butternut pumpkin into thin wedges. Cut red onion and tomato into 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.

TIP: Peel the pumpkin if you prefer!

• Place 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, thinly slice leek. • Roughly chop silverbeet. • Finely chop garlic.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook leek and diced bacon, breaking bacon up with a spoon, 5-6 minutes. • Add silverbeet, Nan's special seasoning and garlic and cook until fragrant, 1 minute.

• To pan, 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 bacon risoni between bowls. • Top with roast pumpkin. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!