One-Pot Mediterranean Veggie Risoni
Talk about a one pot wonder! This recipe is the epitome of easy. We’ve taken a leaf from the Mediterranean book on this one, we’re a huge fan of baking vegetables here at HelloFresh HQ and those Mediterraneans know how to bake a mean vegetable. This recipe will transport you to a seaside town in Greece, so sit back and relax.
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 tsp
smoked paprika
½
red onion
2 clove
garlic
1
eggplant
150 g
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 tin
diced tomatoes
1
zucchini
50 g
Parmesan cheese
(Contains Milk;)
tbs
parsley
Not included in your delivery
1 tbs
olive oil
1 cup
water
1 tsp
brown sugar
salt
pepper
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
To prepare the ingredients, finely dice the red onion and cut the eggplant into 1 cm cubes. Peel and crush the garlic. Slice the zucchini into thin rounds. Grate the parmesan and chop the parsley.
Heat a heavy based pot over a medium heat. Add in the olive oil, HelloFresh smoked paprika, red onion, eggplant, and the garlic, then fry until the eggplant softens. Add the risoni and stir to coat the grains in oil. Then add in the diced tomatoes, water, with some sugar, salt and pepper. Bring it to the boil and cook for 5 minutes. Then add in the zucchini and half the Parmesan cheese, stir to combine and transfer the mixture to a baking dish (no need if the pot is oven proof) and top with remaining parmesan. Cook in the oven for 20 minutes.
Divide the baked risoni between bowls and garnish with some fresh parsley. Enjoy!