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: 1 Red Onion; 1 packet Light Cooking Cream; 3 Garlic; 1 Pumpkin; 1 sachet Vegetable Stock Pot; 1 sachet Dried Oregano; 1 Leek; 1 Tomato; 1 Silverbeet; 1 packet Risoni; 1 sachet Nan's Special Seasoning; 1 packet Fetta Cubes

with Gourmet Garden Basil & Fetta

Up to 180$ + Free Treats / Extras for Life

Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour and lasts four weeks once opened. This delectable ingredient is stirred through creamy, veggie-packed risoni for a herby and hearty meal to dig into!

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Gluten

•Wheat

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

Red Onion

1 packet

Light Cooking Cream

(Contains: Milk;)

Garlic

Pumpkin

1 sachet

Vegetable Stock Pot

1 sachet

Dried Oregano

Leek

Tomato

Silverbeet

1 packet

Risoni

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

1 sachet

Nan's Special Seasoning

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories590 kcal

Energy (kJ)2470 kJ

Fat19.2 g

of which saturates10.3 g

Carbohydrate82.1 g

of which sugars22.9 g

Dietary Fibre10.9 g

Protein20.4 g

Sodium1320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

•Baking Paper

Cooking Steps

• 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 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. • Gently stir the roast veggies and Gourmet Garden lightly dried basil (see ingredients) through the risoni. TIP: Add a splash more water if the risoni looks dry!

• Divide creamy leek risoni between bowls. • Top with roasted pumpkin. Drizzle the honey over the roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!