Pesto Chickpea & Veggie Risoni Bowl
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Pesto Chickpea & Veggie Risoni Bowl

Pesto Chickpea & Veggie Risoni Bowl

with Toasted Pine Nuts & Parmesan Cheese

Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with pesto, chickpeas and sweet roasted veggies, this is comfort food at its finest.

Tags:
Veggie
Allergens:
Milk
•Gluten
•Wheat
•Pine Nut

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

1

Carrot

1

Brown Onion

1

Chickpeas

1

Risoni

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

1

Diced Tomatoes with Garlic & Onion

2

Basil Pesto

(Contains Milk;)

1

Baby Spinach Leaves

1

Parmesan Cheese

(Contains Milk;)

1

Pine Nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

1

Parsley

Not included in your delivery

1

olive oil

1

water

brown sugar

1

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)4260 kJ
Calories1018 kcal
Fat52.3 g
of which saturates13.2 g
Carbohydrate100.3 g
of which sugars26.8 g
Dietary Fibre22.4 g
Protein28.9 g
Sodium2544 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.

2

• While the vegetables are roasting, finely chop brown onion. Drain and rinse chickpeas.

3

• Heat a medium saucepan over medium-high heat. • Add the water and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 7-8 minutes, or until the risoni is 'al-dente' and the water has absorbed.

TIP: Add a splash more water if the risoni looks dry!

4

• When the veggies have 10 minutes left, heat a large frying pan over medium-high heat. Add the onion and cook until softened, 4-5 minutes. • Add the chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.

5

• To frying pan, add the butter, basil pesto, roasted veggies and baby spinach leaves. Season to taste.

6

• Divide the risoni between bowls and top with the Italian pesto chickpea stew. • Garnish with Parmesan cheese and pine nuts. Tear over the parsley to serve. Enjoy!