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Truffle, Pumpkin & Leek Risotto

Truffle, Pumpkin & Leek Risotto

with Almond-Sage Topping & Plant-Based Parmesan

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This rich pumpkin risotto comes together in the oven, leaving you to kick your feet up and enjoy quality time with the ones who matter. With the luxurious addition of truffle oil, it takes this plant-based meal to the next level – taste it and see!

Tags:Plant Based
Allergens:Tree Nuts

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1

leek

2 clove

garlic

1 bunch

silverbeet

1 bag

sage

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

1

pear

1 bag

salad leaves

1 packet

plant-based grated Parmesan

(May be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

1 drizzle

truffle oil

Not included in your delivery

1

olive oil

30 g

plant-based butter

2 cup

water

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2599 kJ
Fat26 g
of which saturates11 g
Carbohydrate107.3 g
of which sugars20 g
Protein16.1 g
Sodium1592 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

2

While the pumpkin is roasting, finely chop the garlic. Thinly slice the white and light green parts of the leek. Roughly chop the silverbeet. Pick the sage leaves. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sage and flaked almonds until golden, 1-2 minutes. Transfer to a plate lined with paper towel.

3

Return the frying pan to a medium-high heat, add 1/2 the plant-based butter and a drizzle of olive oil. Cook the leek and silverbeet until tender, 3-4 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes. Add the water and vegetable stock powder and bring to the boil.

4

Transfer the risotto to a baking dish, then cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

5

While the risotto is baking, thinly slice the pear. In a medium bowl, combine the rocket leaves, pear and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper and set aside. When the risotto is done, stir through the plant-based grated Parmesan, remaining butter and roasted pumpkin. Season to taste.

6

Drizzle some of the truffle oil over the risotto. Divide the risotto between bowls. Serve with the balsamic rocket salad. Garnish the risotto with the almond and sage topping to serve.

TIP: Truffle has a strong flavour, add more or less depending on taste.