Honey-Oregano Pumpkin & Creamy Leek Risoni

• 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 the pan, stir in risoni, stock concentrate, 
light cooking cream and the water. Bring to the 
boil, then reduce heat to medium and simmer, 
stirring occasionally, until the risoni is ‘al dente’ 
and the water is absorbed, 12-15 minutes.
• Gently stir roast veggies through the risoni. 

TIP: Add a splash more water if the risoni looks dry! 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.