Moorish Pumpkin Chilli Risotto
with Baby Spinach
Pop on your ugg boots, pull out your favourite blanket and be prepared to get super cosy with the ultimate Winter comfort dish. Packed full of creamy pumpkin and punchy Parmesan cheese, there is no way you won’t fall in love with this risotto.
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
portion
Peeled Pumpkin
1 cube
vegetable stock
½
red onion
1 clove
garlic
1
birdseye chilli
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
½ block
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 bunch
parsley
1 packet
sunflower seeds
1
lemon
Not included in your delivery
1 tbs
olive oil
1 L
boiling water
1 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the pumpkin into 2 cm cubes. Crumble the vegetable stock and peel and crush the garlic, Finely chop the red onion, birdseye chilli (deseeded), and parsley. Finely grate the Parmesan cheese and wash the baby spinach. Slice the lemon into wedges.
Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread the pumpkin out evenly on a lined oven tray and cook in the oven for 30 minutes, or until soft and golden brown.
Meanwhile, place the crumbled vegetable stock cube and boiling water in a small saucepan over a low heat to keep warm.
Heat the butter and remaining olive oil in a medium saucepan over a medium-high heat. Add the red onion, garlic and birdseye chilli and cook for 2 minutes or until the onion softens. Add the arborio rice and cook for a further 1 minute to coat the rice.
Add 1 cup of the stock mixture and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente.’ Remove from the heat and stir through the Parmesan cheese, baby spinach and roasted pumpkin. Season to taste with salt and pepper.
To serve, divide the risotto between bowls and garnish with the parsley, sunflower seeds and extra Parmesan cheese, and serve with the lemon wedges