Baked Pumpkin & Parmesan Risotto
with Herby Brown Butter & Greens
This rich, creamy risotto comes together in the oven, leaving you free to create a quick and flavourful brown butter to stir through at the end. This easy addition takes this vegetarian meal to the next level – taste it and see!
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1
butternut pumpkin
1
onion
1
zucchini
2 clove
garlic
½
lemon
1 sachet
garlic & herb seasoning
2 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
2 packet
vegetable stock pot
1 bag
herbs
1 bag
Leafy Greens
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat oven to 220°/200°C fan-forced. Peel and chop butternut pumpkin into bite-sized chunks. Finely chop onion. Cut zucchini into small chunks. Finely chop garlic. Zest lemon to get a generous pinch, then cut into wedges. Place pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.
While pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook onion and zucchini until softened, 3-4 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the water, the salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from heat.
Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
When risotto has 5 minutes bake time remaining, thinly slice herbs. Wash out frying pan, then return to medium-high heat and add the butter. Cook until foaming and slightly browned, 1-2 minutes. Add herbs and lemon zest and cook until fragrant, 1 minute. Set aside.
Thinly slice leafy greens. To the baked risotto, add the herby brown butter, greens and some grated Parmesan cheese (reserve some for garnish!). Stir until cheese is melted and greens are wilted. Gently stir through roasted pumpkin.
TIP: Add a splash of water to loosen the risotto, if needed.
Divide baked pumpkin risotto between bowls. Top with a squeeze of lemon. Sprinkle with pine nuts and reserved Parmesan. Serve with any remaining lemon wedges.