Honey-Roasted Pumpkin & Silverbeet Risoni
with Crumbled 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!
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to 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
pumpkin
1
red onion
1
tomato
½ sachet
dried oregano
1
brown onion
3 clove
garlic
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
vegetable stock pot
1 packet
light cooking cream
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
silverbeet
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
1.5 cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. Cut red onion and tomato into wedges. • Place pumpkin on a lined oven tray, sprinkle over dried oregano, 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.
• Roughly chop silverbeet. • Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Add silverbeet, Nan's special seasoning and garlic and cook until fragrant, 1 minute.
• To the 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 risoni between bowls. • Top with roast pumpkin. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!