Pork & Roasted Pumpkin Risotto
with Rosemary & Baby Spinach
If you haven't tried adding pork mince to a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with cubes of roasted pumpkin, rosemary and baby spinach.
Unfortunately, this week's arborio rice was in short supply, so we've replaced it with risoni. Don't worry, the recipe will be 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 packet
peeled pumpkin pieces
1 unit
onion
2 clove
garlic
1 sprig
rosemary
½ unit
lemon
1 bag
baby spinach leaves
1 packet
Seasoned Pork Mince
(Contains Sulphites, Gluten; )
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 pinch
chilli flakes
1 sachet
vegetable stock powder
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.5 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Roughly chop the baby spinach leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the seasoned pork mince and cook, stirring to break up the mince, until browned, 4 minutes. Add the onion and cook until softened, 2 minutes. Reduce the heat to medium-high and add the garlic, rosemary, risoni, a pinch of chilli flakes (if using) and a good pinch of lemon zest and cook until fragrant, 1-2 minutes. Add the water and vegetable stock.
Bring the risotto to the boil, then reduce to a simmer and cook until the risoni is tender, 15 minutes.
Stir the grated Parmesan cheese through the risotto until melted. Add the baby spinach and stir until wilted, then gently stir through the roasted pumpkin. Season to taste with salt and pepper.
TIP: Stir through a splash of water if needed.
Divide the pork and roasted pumpkin risotto between bowls and serve with the lemon wedges.