One-Pot Mediterranean Veggie Risoni

To prepare the ingredients, finely dice the red onion and cut the eggplant into 1 cm cubes. Peel and crush the garlic. Slice the zucchini into thin rounds. Grate the parmesan and chop the parsley.

Heat a heavy based pot over a medium heat. Add in the olive oil, HelloFresh smoked paprika, red onion, eggplant, and the garlic, then fry until the eggplant softens. Add the risoni and stir to coat the grains in oil. Then add in the diced tomatoes, water, with some sugar, salt and pepper. Bring it to the boil and cook for 5 minutes. Then add in the zucchini and half the Parmesan cheese, stir to combine and transfer the mixture to a baking dish (no need if the pot is oven proof) and top with remaining parmesan. Cook in the oven for 20 minutes.