Honey Roasted Pumpkin, Chorizo & Creamy Leek Risoni

Name: Honey Roasted Pumpkin, Chorizo & 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; 1 packet mild chorizo

with Silverbeet & Fetta

Get up to $200 off!

A warm bowl of creamy risoni is just what the doctor ordered! Pack on honey and oregano-doused pumpkin, chorizo 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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

pumpkin

red onion

tomato

½ sachet

dried oregano

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;)

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

honey

Nutritional Values

Energy (kJ)4232 kJ

Calories1011 kcal

Fat47.9 g

of which saturates21.4 g

Carbohydrate99.7 g

of which sugars37.2 g

Dietary Fibre13.4 g

Protein43.6 g

Sodium2675 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Pan

Cooking Steps

PDF

• 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!

• 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.

• While veggies are roasting, thinly slice leek. • Roughly chop silverbeet. • Finely chop garlic. • Cut mild chorizo into 1cm chunks.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Set aside. • 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.

• 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!

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