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Roasted pumpkin risotto

with parsley gremolata and hazelnut crumble

Ready in around 25 mins

RECIPE FACT:
Risotto dates back to the 14th century where rice was introduced to Italy by Arab traders.
Nutritional Info:
  • Energy: 3,367kJ (805kcal)
  • Protein: 16g
  • Carbohydate: 95g
  • Sugars: 24g
  • Fat, total:39g
  • Saturated:14g
  • Sodium:1,438mg
  • Contains:Hazelnuts, Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE VEGETABLES:

    Line an oven tray with baking paper. Place the steamed pumpkin on the tray. Cut the pears into quarters, remove and discard the core then slice into 1 cm slices and place on the tray. Peel the red onions and slice into 1 cm wedges and place on the tray. Drizzle with oil, season with salt and pepper then bake in the oven for 20-25 mins or until vegetables are cooked through and caramelised around the edges.

  • 2. TO COOK THE RISOTTO:

    Empty the seasoned arborio rice into a pot with 4 cups of boiling water from the kettle. Bring back up to the boil over a medium-high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 15 mins. Add the feta cream and stir through the rice. Increase the heat to medium-high and cook, stirring often for a further 2-3 mins until thickened slightly and the rice is cooked through.

  • TO SERVE:

    Spoon the risotto into bowls and arrange the roasted vegetables and pear on top. Add a handful of mizuna, dollop with parsley gremolata and sprinkle with hazelnut crumble. Serve any remaining mizuna on the side drizzled with oil.

Ingredients In your box:
  • 1 pot of feta cream
  • 1 sachet of hazelnut crumble
  • 1 pack of mizuna
  • 2 red onions
  • 1 pot of parsley gremolata
  • 2 pears
  • 1 sachet of seasoned arborio rice
  • 1 pack of steamed pumpkin

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