Honey Oregano Roast Pumpkin & Creamy Risoni
with Roast Veggies & Fetta- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
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!
Ingredients
1
pumpkin
1
zucchini
1
red onion
1
tomato
½ sachet
dried oregano
3 clove
garlic
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
vegetable stock pot
1 packet
light cooking cream
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. Slice zucchini into rounds. 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.
• 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 medium-high heat. Add Nan's special seasoning and garlic and cook until fragrant, 1 minute.
• 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!
