Honey Roasted Pumpkin & Creamy Leek Risoni
with Gourmet Garden Basil & Fetta
Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour and lasts four weeks once opened. This delectable ingredient is stirred through creamy, veggie-packed risoni for a herby and hearty meal to dig into!
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
leek
1 packet
silverbeet
3 clove
garlic
1 sachet
Nan's special seasoning
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
vegetable stock pot
1 packet
light cooking cream
(Contains Milk;)
½ packet
lightly dried basil
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
honey
Nutritional Values
Utensils
Instructions
• 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.
• In a large saucepan, heat a drizzle of olive oil over 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. • Gently stir the roast veggies and Gourmet Garden lightly dried basil (see ingredients) through the risoni. TIP: Add a splash more water if the risoni looks dry!
• Divide creamy leek risoni between bowls. • Top with roasted pumpkin. Drizzle the honey over the roast pumpkin. • Crumble over fetta cubes to serve. Enjoy!