Baked Pumpkin Risotto
with Sage Brown Butter & Parmesan
This rich, creamy risotto comes together in the oven, leaving you free to create a quick and flavourful sage 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
butternut pumpkin
1
brown onion
1
zucchini
3 clove
garlic
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
vegetable stock pot
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 bunch
sage
2 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
½
lemon
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel and chop the butternut pumpkin into 2cm chunks. Finely chop the brown onion. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press!). Place the pumpkin on an oven tray lined with baking paper with a drizzle of 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 the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and zucchini and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from the heat.
Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente' 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, wash out and dry the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the pan to a mediumhigh heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage and cook until fragrant, 1 minute. Set aside.
Stir the grated Parmesan cheese (reserve some for garnish), sage brown butter and baby spinach leaves through the risotto until the Parmesan has melted and the spinach has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water to loosen the risotto if needed. Season with salt and pepper. Cut the lemon (see ingredients) into wedges.
Divide the baked pumpkin risotto between bowls. Top with a squeeze of lemon, the reserved Parmesan and the toasted pine nuts.