Creamy Bacon, Leek & Veggie Risoni
with Roasted Kumara & Parmesan
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Vegetable Stock Powder
1 sachet
Garlic & Herb Seasoning
1
Capsicum
1
Kumara
100 g
Diced Bacon
1 sachet
Classic Roast Seasoning
1 packet
Cream
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1
Leek
1 packet
Risoni
(Contains: Gluten, Wheat, Eggs, Soy, May contain traces of allergens; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum, courgette and kumara into bite-sized chunks. • Place kumara on a lined oven tray, sprinkle over Aussie 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 diced bacon with leek, breaking up with a spoon, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook, until fragrant, 1 minute.
• To the pan, add risoni, vegetable stock powder, 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!
• Divide creamy bacon, leek and veggie risoni between bowls. • Top with roasted kumara. • Sprinkle over toasted almonds to serve. Enjoy!
