HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Kumara & Mushroom Risotto
Baked Kumara & Mushroom Risotto

Baked Kumara & Mushroom Risotto

with Toasted Pecans & Parmesan

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Kumara goes a long way in this hearty meal. Roast it first before stirring it into a creamy, cheesy baked risotto for a rich flavour that will change the way you think about this humble Italian rice dish.

Unfortunately, this week's pine nuts were in short supply, so we've replaced them with pecans. Don't worry, the recipe will be just as delicious!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit

brown onion

2 clove


1 bunch


1 packet


(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)

1 packet

arborio rice

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

button mushrooms

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 cup


30 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3470 kJ
Fat26.4 g
of which saturates11.8 g
Carbohydrate119 g
of which sugars18.5 g
Dietary Fibre0 g
Protein22.8 g
Cholesterol0 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 25-30 minutes.

TIP: Cut the kumara to the correct size so it cooks in the allocated time!


While the kumara is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the sage leaves. Roughly chop the pecans. Heat a medium frying pan over a medium-high heat. Add the pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and vegetable stock and bring to the boil. Remove from the heat, then transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.


When the risotto has 15 minutes cook time remaining, roughly chop the baby spinach leaves. Thinly slice the button mushrooms. Return the frying pan to a high heat with a drizzle of olive oil and add 1/2 the butter. Add the sliced mushrooms and cook until browned, 5-6 minutes. Add the baby spinach and cook until wilted, 1-2 minutes. Season with salt and pepper.


Remove the risotto from the oven and add the grated Parmesan cheese (reserve some for garnish!) and the remaining butter. Gently stir in the roasted kumara, the mushrooms and baby spinach and season generously with salt and pepper.

TIP: Stir through a splash of water to loosen the risotto if needed.


Divide the baked kumara and mushroom risotto between bowls. Garnish with the toasted pecans and reserved Parmesan cheese.