Pumpkin & Leek Israeli Couscous Risotto
with Basil Pesto & Parmesan Cheese
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
Ingredients
1
Garlic & Herb Seasoning
1
arborio rice
1
vegetable stock powder
1
lemon
1
leek
1
Peeled Pumpkin Pieces
1
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1
baby spinach leaves
Not included in your delivery
1
olive oil
water
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic & herb seasoning and Israeli couscous, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat. Transfer risotto to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 28-32 minutes.
• Meanwhile, slice lemon into wedges. Thickly slice leek. • Place leek and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 12-15 minutes.
• Remove risotto from oven and stir through the butter, roasted veggies, basil pesto, baby spinach leaves and a squeeze of lemon juice. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• Divide pumpkin and leek Israeli couscous risotto between bowls. • Top with grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!
