Hearty Mushroom & Green Veggie Risoni
with Parmesan Cheese & Flaked Almonds
Tonight, we are serving up the warmest, tastiest and easiest risotto that is sure to pair perfectly with the cooler weather! With little elbow work, this risotto does all its best work in the oven.
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This recipe is under 550kcal per serving.
We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
zucchini
1
brown onion
2 clove
garlic
2 sprig
rosemary
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
vegetable stock pot
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. • Roughly chop brown onion. • Finely chop garlic. • Pick and finely chop rosemary.
• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring, until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add risoni, vegetable stock pot, thyme. Stir to combine.
• Remove risoni from heat, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risoni if needed.
• Divide hearty mushroom and green veggie risoni between bowls. • Garnish with flaked almonds and chilli flakes (if using) to serve. Enjoy!