Homestyle Pumpkin & Leek Risotto
with Basil Pesto & Extra Parmesan Cheese
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.
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 packet
risotto-style rice
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1
leek
1 packet
peeled pumpkin pieces
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
baby leaves
2 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
Utensils
Cooking Steps
• 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, 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 pumpkin and leek risotto between bowls. • Top with grated Parmesan cheese to serve. Enjoy!