Honey Roasted Pumpkin & Creamy Leek Risoni

Name: Honey Roasted Pumpkin & Creamy Leek Risoni with Gourmet Garden Basil & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; water; honey; 1 Pumpkin; 1 Red Onion; 1 Tomato; 1 Dried Oregano; 1 Leek; 1 Silverbeet; 3 Garlic; 1 Nan's Special Seasoning; 1 Risoni; 1 Vegetable Stock Pot; 1 Light Cooking Cream; 1 Fetta Cubes

with Gourmet Garden Basil & Fetta

Get up to $200 off!

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

Dried Oregano

Leek

Silverbeet

Garlic

Nan's Special Seasoning

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

Vegetable Stock Pot

Light Cooking Cream

(Contains: Milk;)

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

water

honey

Nutritional Values

Calories674 kcal

Energy (kJ)2818 kJ

Calories0 kcal

Fat20 g

of which saturates10.7 g

Carbohydrate98.2 g

of which sugars35.7 g

Dietary Fibre0 g

Protein23.1 g

Cholesterol0 mg

Sodium1317 mg

The average adult daily energy intake is 8700 kJ

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.

• 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 and Gourmet Garden lightly dried basil (see ingredients) through risoni. • Divide risoni between bowls. • Top with roast pumpkin. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!