Creamy Bacon, Leek & Veggie Risoni

Name: Creamy Bacon, Leek & Veggie Risoni with Roasted Kūmara & Flaked Almonds
Total time: 35m
Yield: 2
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 Capsicum; 1 Kumara; 1 sachet Classic Roast Seasoning; 1 packet Cream; 1 packet Flaked Almonds; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 Courgette; 1 packet Risoni; 100 g Diced Bacon

with Roasted Kūmara & Flaked Almonds

Recipe Development TeamUpdated on December 11, 2025

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Calories

1080 kcal

Protein

30.1g protein

Difficulty

Easy

Allergens:

Milk
Almond
Gluten
Wheat
Eggs
Soy
May contain traces of allergens

What’s going into the risoni today? A little bit of leek, a heap of roasted kūmara, a touch of capsicum and courgette and finally a sprinkling of herby seasoning. It’s a perfect concoction of flavour, texture and pure yumminess.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Leek

Capsicum

Kumara

1 sachet

Classic Roast Seasoning

1 packet

Cream

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

Courgette

1 packet

Risoni

(Contains: Eggs, Soy, May contain traces of allergens, Gluten, Wheat; )

100 g

Diced Bacon

Nutrition Values

Energy (kJ)4530 kJ

Calories1080 kcal

Fat65.5 g

of which saturates37.5 g

Carbohydrate88.9 g

of which sugars20.4 g

Dietary Fibre8.4 g

Protein30.1 g

Sodium1810 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

•Large Pan

•Baking Paper

Cooking Steps

PDF

• 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 classic roast seasoning (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!