Honey Roasted Pumpkin & Creamy Leek Risoni
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Honey Roasted Pumpkin & Creamy Leek Risoni

Honey Roasted Pumpkin & Creamy Leek Risoni

with Silverbeet & Fetta

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!

Tags:
Veggie
Climate Superstar
Allergens:
Gluten
Wheat
Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

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;)

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

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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

Instructions

1
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
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
3

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

4
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
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
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!