Baked Creamy Pumpkin Risoni
with Parmesan & Parsley
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.
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Ingredients
1 packet
Risoni
(Contains Gluten; )
1 tin
Chopped Tomatoes
1 sachet
Aussie Spice Blend
1 sachet
vegetable stock powder
1
leek
1 packet
peeled pumpkin pieces
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
1.5 cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a baking dish, combine risoni, chopped tomatoes, Aussie spice blend, vegetable stock powder and the boiling water. • Cover with foil and bake until risoni is 'al dente' and the water is absorbed, 28-32 minutes.
• Meanwhile, 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 blistered and tender, 20-25 minutes.
• When the risoni is done, remove from oven then stir through cream (see ingredients), pumpkin and leek. Stir through a splash of water to loosen if needed. • Season with a pinch of salt and pepper.
• Divide one-tray creamy pumpkin risoni between bowls. • Sprinkle with grated parmesan cheese and tear over parsley. Enjoy!