Moreish Pumpkin & Chilli Risotto
with Parmesan Cheese
Risotto is one of the more laborious recipes we do at HelloFresh. But we assure you it is well worth the effort and the flavours never disappoint. The pumpkin perfectly compliments the delicious creamy taste and texture of the arborio rice. One of our fan favourites, you won’t believe how easy it is to whip this up!
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
400 g
pumpkin
1 cube
vegetable stock
½
red onion
1 clove
garlic
1
birdseye chilli
1 cup
arborio rice
(May be present: Wheat, Gluten, Soy. )
½ block
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1
lemon
1 bunch
parsley
2 tbs
sunflower seeds
Not included in your delivery
1 tbs
olive oil
1 L
boiling water
1 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, remove the pumpkin skin and cut it into 2 cm cubes. Finely chop the red onion, birdseye chilli (deseeded) and parsley. Crumble the vegetable stock cube. Peel and crush the garlic. Finely grate the Parmesan cheese and slice the lemon into wedges. Lastly, wash the baby spinach.
Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin 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.
Divide the risotto between bowls, serve with the lemon wedges and garnish with the parsley, sunflower seeds, and extra Parmesan cheese.