with Basil Pesto & 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.
Allergens
Utensils
Tags
Olive oil
Risotto-style rice
1 packet
Garlic & Herb Seasoning
1 sachet
Vegetable stock powder
1 sachet
Water
2.25 cup
Leek
1
Peeled Pumpkin Pieces
1 packet
Butter
20 g
Basil pesto
1 packet
Baby Leaves
1 packet
White wine vinegar
drizzle
Grated Parmesan Cheese
1 packet
• 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 homestyle pumpkin and leek risotto between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!
3295
kJ
Energy (kJ)
33.9
g
Fat
11.5
g
of which saturates
98.3
g
Carbohydrate
16.7
g
of which sugars
19.9
g
Protein
1572
mg
Sodium
