Honey Roast Pumpkin Chicken Risoni
with Roasted 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 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
lemon
1 packet
thyme
3 clove
garlic
1 sachet
Nan's Special Seasoning
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy.)
1 packet
vegetable stock
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Chicken Thigh
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. • Slice lemon 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, 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate, season with salt and pepper and cover to keep warm.
• 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.
• 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: Rest risoni, covered, for 5 mins to thicken. 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 and chicken. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious blend of flavours, with the honey adding a nice touch. Some found it a bit rich or overpowering.
- Ease of prep: Takes longer than expected to prepare. Adding water as needed helps achieve the right consistency.
- Suggestions: Consider adding mushrooms for extra flavour. Butternut pumpkin could be a good alternative to regular pumpkin.
- Leftovers: The dish can become a bit mushy, so be mindful of texture when reheating.
