Creamy Bacon, Leek & Veggie Risoni

Name: Creamy Bacon, Leek & Veggie Risoni with Herby Roasted Pumpkin & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 capsicum; 1 courgette; 1 bag peeled pumpkin pieces; ½ sachet Rustic Herb Spice Blend; 1 packet flaked almonds; 1 leek; 3 clove garlic; 30 g butter; 1 sachet Garlic & Herb Seasoning; 1 packet Risoni; ½ bottle Plant-Based Cream; 1 sachet vegetable stock powder; 1.5 cup water; 1 packet Grated Parmesan Cheese; 1 packet diced bacon

with Herby Roasted Pumpkin & Parmesan

Get up to $175 off

What’s going into the risoni today? A little bit of leek and bacon, a heap of roasted pumpkin, a touch of capsicum for that delicious hint of smokiness and finally a sprinkling of herb seasoning. It’s a perfect concoction of flavour, texture and pure yumminess.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

Almond

•Milk

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

courgette

1 bag

peeled pumpkin pieces

½ sachet

Rustic Herb Spice Blend

1 packet

flaked almonds

(Contains: Almond; )

leek

3 clove

garlic

1 sachet

Garlic & Herb Seasoning

1 packet

Risoni

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

½ bottle

Plant-Based Cream

(Contains: Soy; )

1 sachet

vegetable stock powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

diced bacon

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1.5 cup

water

Nutrition Values

Energy (kJ)3485 kJ

Fat41.2 g

of which saturates16.2 g

Carbohydrate82.6 g

of which sugars24 g

Protein27.8 g

Sodium1579 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 Paper

•Saucepan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and courgette into bite-sized chunks. • Place peeled pumpkin pieces on a lined oven tray, sprinkle over rustic herb spice blend (see ingredients), drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, place capsicum and courgette on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Spread out evenly, then roast until tender, 15-20 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and toast.

• While veggies are roasting, thinly slice leek. Finely chop garlic.

• In a large saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook leek and diced bacon, breaking up with a spoon, until softened, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute.

• To the pan, stir in risoni, vegetable stock powder, plant-based cream (see ingredients) and the water. • Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until risoni is 'al dente' and water is absorbed, 12-15 minutes. • Gently stir roasted capsicum and courgette through risoni. Add grated Parmesan cheese and stir to combine. Season to taste.

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