Honey Roast Pumpkin Risoni

Name: Honey Roast Pumpkin Risoni with Roasted Veggies & Fetta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 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; 1 packet vegetable stock; 1 packet Light Cooking Cream; 1.5 cup water; 1 tbs honey; 1 packet Fetta Cubes

with Roasted Veggies & Fetta

Get up to $200 off!

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!

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

pumpkin

zucchini

red onion

tomato

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;)

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

honey

Nutritional Values

Energy (kJ)2842 kJ

Calories679 kcal

Fat20.3 g

of which saturates10.6 g

Carbohydrate98.1 g

of which sugars36.4 g

Dietary Fibre15.1 g

Protein24.3 g

Sodium1222 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Pan

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. • Pick thyme leaves. • Place pumpkin on a lined oven tray, drizzle with olive oil, sprinkle over thyme and season with salt and pepper. 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.

• 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, light cooking cream and the water. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until the risoni is ‘al dente’ and the water is absorbed, 12-15 minutes.

TIP:‘Al dente’ pasta is cooked through but still slightly firm in the centre. TIP: Add a splash more water if the risoni looks dry!

• Gently stir roasted veggies through risoni. • Divide risoni between bowls. • Top with roast pumpkin. • Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!