Honey Oregano Roast Pumpkin & Creamy Bacon Risoni
with Roast Veggies & Fetta
A warm bowl of creamy risoni is just what the doctor ordered! Pack on honey and oregano-doused pumpkin and some extra colourful veggies to have a homey and hearty meal all in the one bowl. With a sprinkling of fetta cubes, flavour is truly in high demand here!
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
pumpkin
1
red onion
1
tomato
½ sachet
dried oregano
3 clove
garlic
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
vegetable stock pot
1 packet
light cooking cream
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
diced bacon
(May be present: Soy. )
1
zucchini
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice butternut pumpkin into thin wedges. Cut red onion and tomato into wedges. • Place pumpkin on a lined oven tray, sprinkle over dried oregano (see ingredients), drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
• Place red onion and tomato on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 15-20 minutes.
• While veggies are roasting, thinly slice leek. • Roughly chop silverbeet. • Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook leek and diced bacon, breaking bacon up with a spoon, 5-6 minutes. • Add silverbeet, Nan's special seasoning and garlic and cook until fragrant, 1 minute.
• To pan, stir in risoni, vegetable stock pot, light cooking cream and the water. • Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is al dente and the water is absorbed, 12-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
• Gently stir roast veggies through risoni. • Divide bacon risoni between bowls. • Top with roast pumpkin. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!