Creamy Mushroom & Courgette Risoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Mushroom & Courgette Risoni

Creamy Mushroom & Courgette Risoni

with Baby Leaves & Parmesan

Mushrooms, we love those little meaty fungi found in fairytales. We love them so much that we’re bringing the magic out of the book and straight to your table! Pack them into a risoni with leek and courgette cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust - also known as Parmesan cheese!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick
Veggie
Climate Superstar
Allergens:
Gluten
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

button mushrooms

1

leek

1

courgette

2 clove

garlic

1 packet

Risoni

(Contains Gluten; )

1 sachet

Herb & Mushroom Seasoning

1 sachet

vegetable stock powder

½ packet

cream

(Contains Milk; )

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)2452 kJ
Fat36.3 g
of which saturates22.7 g
Carbohydrate42.9 g
of which sugars8.2 g
Dietary Fibre5.9 g
Protein18.3 g
Sodium994 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
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Thinly slice button mushrooms and leek. • Slice courgette into half-moons. Finely chop garlic.

2
2

• Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

3
3

• While risoni is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms and leek, until browned and softened, 5-6 minutes. Add courgette and cook until tender, 3-4 minutes. • Add garlic, herb & mushroom seasoning and the butter, and cook until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream (see ingredients), reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.

TIP: Add an extra splash of water if the mixture looks too thick.

4
4

• While the veggies are cooking, combine baby leaves, a drizzle of white wine vinegar and a pinch of salt in a medium bowl. • Divide creamy mushroom and leek risoni between bowls. Top with dressed baby leaves and grated Parmesan cheese to serve. Enjoy!