Honey Roasted Pumpkin, Chorizo & Creamy Leek Risoni
with Silverbeet & Fetta
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
1
Dried Oregano
1
Leek
1
Silverbeet
3
Garlic
1
Mild Chorizo
1
Nan's Special Seasoning
1
Risoni
(Contains Gluten, Wheat;)
1
Vegetable Stock Pot
1
light cooking cream
(Contains Milk;)
1
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
water
honey
Nutritional Values
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 (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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added chorizo, cut mild chorizo into 1cm chunks.
--------------CCM TEXT--------------• • While veggies are roasting, thinly slice leek. • Roughly chop silverbeet. • Finely chop garlic. • Cut mild chorizo into 1cm chunks.
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook leek, stirring, until softened, 4-5 minutes. • Add silverbeet, Nan's special seasoning and garlic and cook until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Set aside.
--------------CCM TEXT--------------• • Heat a large frying pan with a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Set aside. • In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook leek, stirring, until softened, 4-5 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 risoni between bowls. • Top with roast pumpkin. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top risoni with roast pumpkin, mild chorizo and drizzle the honey over roast pumpkin.
--------------CCM TEXT--------------• • Gently stir roast veggies through risoni. • Divide risoni between bowls. • Top with roast pumpkin and chorizo. Drizzle the honey over roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!