Baked Cherry Tomato & Pesto Risotto

Name: Baked Cherry Tomato & Pesto Risotto with Pine Nuts & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 onion; 3 clove garlic; ½ lemon; 20 g butter; 1 packet arborio rice; 2 cup water; 1 sachet vegetable stock powder; 1 punnet Snacking Tomatoes; 1 bag thyme; 1 tbs balsamic vinegar; 1 packet pine nuts; 1 bag parsley; 1 bag mixed leaves; 1 packet basil pesto; 1 packet grated Parmesan cheese

with Pine Nuts & Parmesan

Up to 180$ + Free Treats / Extras for Life

When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. Baked until al dente and brought together with basil pesto, sharp Parmesan, sweet bursts of thyme-roasted cherry tomatoes, plus a squeeze of lemon to balance the richness, we think you'll agree!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Not Suitable for Coeliacs

Allergens:

Milk

•Pine Nut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

3 clove

garlic

lemon

1 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

1 sachet

vegetable stock powder

1 punnet

Snacking Tomatoes

1 bag

thyme

1 packet

pine nuts

(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 bag

parsley

1 bag

mixed leaves

1 packet

basil pesto

(Contains: Milk;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

1 tbs

balsamic vinegar

Nutritional Values

Energy (kJ)3243 kJ

Fat36.7 g

of which saturates10.8 g

Carbohydrate89.8 g

of which sugars10.4 g

Protein18.6 g

Sodium1249 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Zest lemon to get a good pinch, then slice into wedges. In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. Add garlic and lemon zest and cook until fragrant, 1-2 minutes. Add arborio rice. Stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.

Add the water and vegetable stock powder to the frying pan. Bring to the boil, then remove from heat. Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While risotto is baking, halve cherry tomatoes. Pick thyme leaves.

Place cherry tomatoes and thyme on a lined oven tray. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until blistered, 15-20 minutes.

Remove risotto from oven. Stir through mixed leaves, grated Parmesan cheese, basil pesto and a squeeze of lemon juice. Season to taste. Gently fold in the roasted cherry tomatoes.

TIP: If the risotto is dry, add a splash of water and stir through.