Honey Roasted Pumpkin, Chorizo & Creamy Leek Risoni

Name: Honey Roasted Pumpkin, Chorizo & Creamy Leek Risoni with Gourmet Garden Basil & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Dried Oregano; 1 packet Fetta Cubes; 3 Garlic; 1 Leek; 1 packet Light Cooking Cream; 1 sachet Nan's Special Seasoning; 1 Pumpkin; 1 Red Onion; 1 packet Risoni; 1 Silverbeet; 1 Tomato; 250 g Mild Chorizo; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 1.5 cup water; 1 tbs honey

with Gourmet Garden Basil & Fetta

Get up to $230 off

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Dried Oregano

1 packet

Fetta Cubes

(Contains: Milk;)

3

Garlic

1

Leek

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Nan's Special Seasoning

1

Pumpkin

1

Red Onion

1 packet

Risoni

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

1

Silverbeet

1

Tomato

250 g

Mild Chorizo

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

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 tbs

honey

Nutritional Values

Calories986 kcal

Energy (kJ)4130 kJ

Fat50.9 g

of which saturates21.6 g

Carbohydrate90.5 g

of which sugars32.2 g

Dietary Fibre10 g

Protein40.4 g

Sodium2360 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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. • Cut mild chorizo into 1cm chunks.

4

• 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.

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 and Gourmet Garden lightly dried basil (see ingredients) 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!