Homestyle Pumpkin & Leek Risotto

Name: Homestyle Pumpkin & Leek Risotto with Basil Pesto & Parmesan Cheese
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet risotto-style rice; 1 sachet Garlic & Herb Seasoning; 1 sachet vegetable stock powder; 2.25 cup water; 1 leek; 1 packet peeled pumpkin pieces; 20 g butter; 1 packet Plant-Based Basil Pesto; 1 packet baby leaves; drizzle white wine vinegar; 1 packet Grated Parmesan Cheese

with Basil Pesto & Parmesan Cheese

Get up to $175 off

This roasted pumpkin and leek risotto comes together in the oven, leaving you to kick your feet up and enjoy quality time with the ones who matter. Basil pesto stirred through at the end adds a pop of bright flavour, elevating this dish to a whole new level of yum.

Tags:

Veggie

Allergens:

Milk

•cashews

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

risotto-style rice

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

leek

1 packet

peeled pumpkin pieces

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2.25 cup

water

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3338 kJ

Calories798 kcal

Fat33.1 g

of which saturates10.6 g

Carbohydrate99.1 g

of which sugars15.7 g

Dietary Fibre2.3 g

Protein19.2 g

Sodium1583 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Instructions

PDF

• Preheat oven to 240ºC/220ºC fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook risotto-style rice and garlic & herb seasoning, stirring until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove pan 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, 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, plant based basil pesto, baby leaves and a drizzle of white wine vinegar. • Stir through a splash of water to loosen risotto if needed. Season to taste.

• Divide homestyle pumpkin and leek risotto between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!