Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With baby spinach and leek, this dinner filled with goodness gets the welcome addition of feta and basil pesto to really raise the flavour stakes.
Unfortunately, this week's green beans were in short supply, so we've replaced them with leek. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
baby spinach leaves
vegetable stock powder
risoni(ContainsGlutenMay be presentEgg, Tree Nuts, Sesame, Milk, Soy)
panko breadcrumbs(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts)
basil pesto(ContainsMilk, Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Thinly slice the leek. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the leek and 1/2 the garlic and cook until softened and fragrant, 3 minutes. Add the water, vegetable stock and risoni (see ingredients list) and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, until the risoni is 'al-dente' and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
While the risoni is cooking, roughly chop the parsley leaves. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper and stir through the parsley. Transfer to a medium bowl.
TIP: Add more or less lemon zest according to your taste.
Add the roasted pumpkin, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the feta to the saucepan with the cooked risoni and leek. Stir to combine and season with salt and pepper.
Divide the pesto risoni with roasted pumpkin between plates, top with the lemon-chilli pangratatto and crumble over the remaining feta. Serve with any remaining lemon wedges.