Baked Pumpkin & Parmesan Risotto
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Baked Pumpkin & Parmesan Risotto

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!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Veggie
Allergens:
Milk
Pine Nut

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 Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)3215 kJ
Fat28.5 g
of which saturates12.5 g
Carbohydrate101.9 g
of which sugars17.9 g
Protein24.7 g
Sodium2290 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!