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.
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!
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
1 packet
peeled pumpkin pieces
½ sachet
Rustic Herb Spice Blend
1
capsicum
1
courgette
1 packet
flaked almonds
(Contains: Almond; )
1
leek
3 clove
garlic
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; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
olive oil
30 g
butter
(Contains: Milk; )
1.5 cup
water
• Preheat oven to 240°C/220°C fan-forced. • 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, cut capsicum and courgette into bite-sized chunks. • 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 the 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. 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!.
• Divide creamy leek and veggie risoni between bowls. • Top with herby roasted pumpkin. • Sprinkle over toasted almonds to serve. Enjoy!