Basil Pesto & Roast Pumpkin Risoni
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Basil Pesto & Roast Pumpkin Risoni

Basil Pesto & Roast Pumpkin Risoni

with Chilli Pangrattato & Feta Cheese

Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With pumpkin and courgette, this dinner filled with goodness gets the welcome addition of feta cheese and basil pesto to really raise the flavour stakes.

Tags:
Quick Prep
Veggie
Climate Superstar
Allergens:
Gluten
Milk
Almond
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

courgette

1 packet

peeled pumpkin pieces

3 clove

garlic

1 packet

baby leaves

1 packet

parsley

1 sachet

vegetable stock powder

1 sachet

Garlic & Herb Seasoning

1 packet

Risoni

(Contains Gluten; )

½ packet

panko breadcrumbs

(Contains Gluten; )

pinch

chilli flakes

1 packet

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

½ packet

Cow's Milk Feta

(Contains Milk; May be present Cashew, Pine Nut. )

Not included in your delivery

olive oil

2 cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3741 kJ
Fat40.9 g
of which saturates15 g
Carbohydrate93.8 g
of which sugars10.3 g
Dietary Fibre6.9 g
Protein33.2 g
Sodium2064 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Thinly slice courgette into half-moons. • Place peeled pumpkin pieces and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, finely chop garlic. Roughly chop baby leaves and parsley.

2
2

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Add the water, vegetable stock powder, garlic & herb seasoning and risoni and bring to the boil. • Reduce heat to medium and simmer, stirring occasionally, until water is absorbed and risoni is 'al dente', 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. Season, then stir through parsley. Transfer to a bowl. • When the risoni is cooked, gently stir roasted veggies, baby leaves, basil pesto, a drizzle of white wine vinegar and half the feta cheese (see ingredients) through risoni. Season to taste.

4
4

• Divide pesto and roast pumpkin risoni between bowls. Top with chilli pangrattato. • Crumble over remaining feta cheese to serve. Enjoy!