Mediterranean Pumpkin & Courgette Risotto
with Baby Leaves, Parmesan & Flaked Almonds
This rich pumpkin and courgette risotto comes together in the oven, leaving you to kick your feet up and enjoy quality time with the ones who matter. With a flavourful chargrilled capsicum relish stirred through and and a sprinkle of flaked almonds on top, this Mediterranean delight is a must-have meal!
This recipe is under 650kcal per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but 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
Ingredients
1
leek
1 stalk
celery
1 sachet
Garlic & Herb Seasoning
1 packet
risotto-style rice
1 sachet
vegetable stock powder
1 packet
peeled pumpkin pieces
1 packet
flaked almonds
(Contains Almond; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
1
courgette
Not included in your delivery
olive oil
2 cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop celery. Slice courgette into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and leek, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add risotto-style rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto has 15 minutes remaining, place peeled pumpkin pieces, courgette and flaked almonds on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
• Remove risotto from oven. Stir through chargrilled capsicum relish and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto is dry, stir through a splash of water.
• In a medium bowl, combine baby leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide Mediterranean risotto between bowls. • Top with dressed baby leaves, roast pumpkin and courgette. • Sprinkle over remaining Parmesan cheese.Enjoy!