Baked Pumpkin & Parmesan Risotto
with Rosemary Brown Butter & Kale
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 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 bag
kale
1
brown onion
2 clove
garlic
1
carrot
½
lemon
1 bag
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
2 packet
vegetable stock pot
1 sprig
rosemary
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
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly tear kale leaves, then discard stems. Finely chop brown onion and garlic. Cut carrot into bite-sized chunks. Zest lemon to get a generous pinch, then cut into wedges. Set aside. • Place peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 15-20 minutes. • Add kale and a pinch of salt to the roast veggie tray. Gently toss to combine. Return tray to the oven, then roast until tender and lightly charred around the edges, a further 5-8 minutes.
• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add the water, 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 the risotto has 5 minutes remaining, pick and finely chop rosemary leaves. • Wash out frying pan, then return to medium-high heat with the butter. Cook until foaming and slightly browned, 1-2 minutes. • Add rosemary and lemon zest and cook until fragrant, 1 minute. Set aside.
• When the risotto is ready, stir through the rosemary brown butter and some grated Parmesan cheese (reserve a little for garnish!) until cheese is melted. • Gently stir through the roasted veggies.
TIP: Add a splash of water to loosen the risotto, if needed.
• Divide baked pumpkin and Parmesan risotto between bowls. • Squeeze over some lemon juice. • Sprinkle with pine nuts and reserved Parmesan. • Serve with any remaining lemon wedges. Enjoy!