Honey Roasted Pumpkin & Creamy Leek Risoni

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

with Silverbeet & Fetta

4.5(70)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

undefined undefined

Protein

:

23.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Veggie

Climate Superstar

Allergens:

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

pumpkin

1

red onion

1

tomato

½ sachet

dried oregano

1

leek

1 packet

silverbeet

3 clove

garlic

1 sachet

Nan's special seasoning

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;)

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

honey

Nutritional Values

Energy (kJ)2818 kJ

Fat20 g

of which saturates10.7 g

Carbohydrate98.2 g

of which sugars35.7 g

Protein23.1 g

Sodium1317 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Slice 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!

2

• 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.

3

• While veggies are roasting, thinly slice leek. • Roughly chop silverbeet. • Finely chop garlic.

4

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook leek, stirring, until softened, 4-5 minutes. • Add silverbeet, Nan's special seasoning and garlic and cook until fragrant, 1 minute.

5

• 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!

6

• 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!