No Chop Bacon & Roast Pumpkin Risoni

Name: No Chop Bacon & Roast Pumpkin Risoni with Parmesan & Parsley
Total time: 35m
Yield: 2
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 packet Tomato Sugo; 2 packet Risoni; 100 g Diced Bacon

with Parmesan & Parsley

0.0(0)

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Calories

1290 kcal

Protein

38.4g protein

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
Wheat
Gluten
May contain traces of allergens
Eggs
Soy

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. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

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

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 packet

Tomato Sugo

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

2 packet

Risoni

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

100 g

Diced Bacon

Nutrition Values

Calories1290 kcal

Energy (kJ)5390 kJ

Fat64.3 g

of which saturates38.1 g

Carbohydrate134 g

of which sugars22.1 g

Dietary Fibre8.2 g

Protein38.4 g

Sodium2390 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

•Large Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thickly slice leek. • Place peeled pumpkin pieces and 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.

• Reduce heat to medium, then add risoni and cover pan with lid. • Simmer, stirring occasionally, until risoni is 'al dente', 7-8 minutes. • Remove from heat then stir through cream (see ingredients), pumpkin and leek. Season with a pinch of salt and pepper.