Roasted Eggplant Risotto
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Roasted Eggplant Risotto

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!

Tags:
Calorie Smart
Veggie
Climate Superstar
Allergens:
Almond
Sulphites
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

eggplant

1

Brown Onion

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

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; )

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Nutrition Values

Energy (kJ)2627 kJ
Fat17.9 g
of which saturates8.7 g
Carbohydrate97.9 g
of which sugars12.1 g
Protein17.5 g
Sodium1489 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

1
1

• 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.

2
2

• 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.

3
3

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

4
4

• 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.

5
5

• 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.

6
6

• Divide roasted eggplant risotto between bowls. • Garnish with toasted almonds and chilli flakes (if using) to serve. Enjoy!