Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with succulent pork meatballs, this is comfort food at its finest.
Unfortunately, this week's courgette was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
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
baby spinach leaves
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
peeled & chopped pumpkin
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
beef-style stock powder
basil pesto(ContainsTree Nuts, Milk)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Cut the carrot (unpeeled) into 2cm chunks. Roughly chop the baby spinach leaves. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Place the peeled & chopped pumpkin and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.
While the veggies are roasting, combine the pork mince, fine breadcrumbs, egg, Italian herbs, the salt, 1/2 the garlic and a pinch of pepper in a medium bowl. Using damp hands, shape a heaped spoonful of the pork mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
In a large saucepan pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the meatballs and cook, turning occasionally, until browned, 5-6 minutes. Transfer to a plate. Add the onion to the saucepan and cook, stirring, until softened, 4 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute.
TIP: The meatballs will continue cooking in step 5!
Add the risoni (see ingredients list), tomato paste and the water to the saucepan and stir to combine. Return the meatballs to the pan, then add the beef stock and stir to combine. Bring to the boil, cover with a lid, reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente', 12-15 minutes. Add the butter and stir through until melted, 1 minute. Add the baby spinach, roasted veggies and basil pesto. Stir to combine and season to taste with salt and pepper.
Divide the pork meatball and basil pesto risoni between bowls. Top with the toasted almonds.