Roasted Eggplant Risotto
with Parmesan Cheese & Chargrilled Capsicum Relish
Eggplant and carrot, roasted to golden perfection, are tossed through a herby risotto. You’ll notice the sharp Parmesan coming through and the chargrilled capsicum relish really elevates this dinner to the next level. Finish it off with toasty almonds for a nutty flavour.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
eggplant
1
Brown Onion
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 pinch
chilli flakes
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
carrot
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks. Slice carrot into thick half-moons. Roughly chop onion. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock powder and the water. Stir to combine and bring to the boil.
• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, place eggplant and carrot on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Remove risotto from oven, then stir through baby spinach leaves, grated Parmesan cheese, chargrilled capsicum relish, roasted veggies and the butter. • Stir through a splash of water to loosen risotto if needed.
• Divide roasted eggplant risotto between bowls. • Garnish with toasted almonds and chilli flakes (if using) to serve. Enjoy!