Creamy Leek & Veggie Risoni

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

with Herby Roasted Kumara & Parmesan

Get up to $175 off

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

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

•Veggie

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

½ sachet

Rustic Herb Spice Blend

1 packet

flaked almonds

(Contains: Almond; )

leek

1 sachet

Garlic & Herb Seasoning

1 packet

Risoni

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

1 sachet

vegetable stock powder

½ packet

Plant-Based Cream

(Contains: Soy; )

courgette

Kumara

3 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1.5 cup

water

Nutrition Values

Calories2547 kcal

Fat29.6 g

of which saturates12.1 g

Carbohydrate59 g

of which sugars18.4 g

Protein20.6 g

Sodium1130 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

•Large Pan

•Lid

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 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, stirring, 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 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!