One-Pot Creamy Pumpkin Risoni

Name: One-Pot Creamy Pumpkin Risoni with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 tin Diced Tomatoes with Garlic & Onion; 1 packet Risoni; 1 drizzle olive oil; 1.5 cup boiling water

with Parmesan & Parsley

Get up to $175 off

What’s going into the risoni today? A little bit of leek, a heap of roasted pumpkin and a creamy tomato-based sauce. It’s a perfect concoction of flavour, texture and pure yumminess.

Tags:

Veggie

•One Pot Wonder

Allergens:

Milk

•Gluten

•Wheat

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 tin

Diced Tomatoes with Garlic & Onion

1 packet

Risoni

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

Not included in your delivery

1 drizzle

olive oil

1.5 cup

boiling water

Nutrition Values

Calories950 kcal

Energy (kJ)3980 kJ

Fat55.6 g

of which saturates33.8 g

Carbohydrate83.5 g

of which sugars25.1 g

Dietary Fibre8 g

Protein22.6 g

Cholesterol0 mg

Sodium2070 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

•Lid

•Stor kastrull

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Place peeled pumpkin pieces and sliced leek on a lined oven tray. Add a pinch of salt, a drizzle of olive oil and toss to combine.
• Roast until tender, 20-25 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Add diced tomatoes with garlic & onion, classic roast seasoning, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil.

• Reduce heat to medium, then add risoni and cover pan with a lid.
• Simmer, stirring occasionally, until risoni is ‘al dente’, 15-18 minutes.
• Remove from heat then stir through cream (see ingredients), pumpkin and leek. Season with salt and pepper to taste.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.