Packed full of sweet pumpkin, punchy Parmesan cheese and fresh greens, there is no way you won’t fall in love with this risotto. Our favourite part is the crunchy sunflower seeds on top!
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.
baby spinach leaves
Preheat the oven to 200°C/180°C fan-forced. Boil a full kettle of water. Cut the pumpkin into 2 cm cubes. Toss the pumpkin with 1/2 of the olive oil on the prepared tray, arrange in a single layer and season with salt and pepper. Roast for 30 minutes, or until soft and golden.
Meanwhile, in a large jug, combine the boiling water (check the amount in the ingredients list) with the crumbled vegetable stock cube.
Finely chop the red onion. Peel and crush the garlic. Deseed and finely chop the birdseye chilli. TIP: Keep the seeds in the chilli if you like heat!
Heat the remaining olive oil in a large ovenproof frying pan over a medium-high heat (if you don't have an ovenproof pan use a large frying pan to cook this step and place a baking dish in the oven to heat up to use later). Add the red onion and cook for 3-4 minutes, or until softened. Stir through the garlic and birdseye chilli and cook for 1 minute, or until fragrant. Stir through the Arborio rice and cook for 1 minute. Pour in the vegetable stock liquid and bring to the boil for 2 minutes, stirring regularly. Remove the pan from the heat. TIP: No ovenproof frying pan? Transfer the contents from the frying pan to the baking dish in the oven now.
Cover the pan (or preheated baking dish) with a lid or aluminium foil and transfer to the oven to cook for 15–20 minutes, or until the stock has been absorbed and the rice is 'al dente' (if the rice is a bit gluggy add a splash of hot water and stir through). Finely grate the Parmesan cheese. Roughly chop the parsley leaves. Once the stock has been absorbed, remove the pan from the oven and stir through the roasted pumpkin, 3/4 of the Parmesan cheese, 1/2 of the parsley and baby spinach leaves. Season to taste with salt and pepper.
Divide the baked pumpkin and spinach risotto between plates and garnish with the remaining Parmesan cheese, remaining parsley and the sunflower seeds.