Sweet Honey Roast Pumpkin Risoni

• 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. 
• Pick thyme leaves. 

• 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, stock concentrate, 
light cooking cream and the boiling water 
(see ingredients). Bring to the boil, then reduce 
heat to medium and simmer, stirring occasionally, 
until risoni is ‘al dente’ and water is absorbed, 
12-15 minutes.
TIP: Rest risoni, covered, for 5 minutes to thicken.
TIP: Add a splash more water if the risoni looks dry!