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Warm Pesto & Roast Veggie Risoni

Warm Pesto & Roast Veggie Risoni

with Parmesan & Toasted Almonds

Vegetarian
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Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With baby spinach and parsnip, this dinner filled with goodness gets the welcome addition of Parmesan and basil pesto to really raise the flavour stakes.

Tags:Veggie
Allergens:MilkTree NutsGluten

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

2

tomato

1

parsnip

1 bag

peeled & chopped pumpkin

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

½

lemon

2 clove

garlic

1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bunch

parsley

¾ packet

risoni

(ContainsGluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.75 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3498 kJ
Fat42.9 g
of which saturates11.8 g
Carbohydrate81.8 g
of which sugars21.9 g
Dietary Fibre0 g
Protein26.9 g
Cholesterol0 mg
Sodium767 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Slice the red onion and tomato into 2cm wedges. Cut the parsnip (unpeeled) into 2cm chunks. Place the peeled & chopped pumpkin, onion, tomato and parsnip on an oven tray lined with baking paper. Sprinkle with the garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.

2

While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic.

3

In a large saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and risoni (see ingredients), then season with salt. Bring to the boil, then 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! TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.

4

While the risoni is cooking, heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

5

Gently stir the roasted veggies, baby spinach, basil pesto, lemon zest, a generous squeeze of lemon juice and 1/2 the grated Parmesan cheese through the cooked risoni. Season to taste.

6

Roughly chop the parsley leaves. Divide the warm pesto and roast veggie risoni between bowls. Garnish with the parsley, toasted almonds and remaining Parmesan. Serve with any remaining lemon wedges.