Baked Cherry Tomato & Pesto Risotto

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

with Thyme, Pine Nuts & Parmesan

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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 bright 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!

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

•Veggie

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

brown onion

3 clove

garlic

1 bag

silverbeet

lemon

1 packet

arborio rice

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

1 sachet

vegetable stock powder

1 sachet

garlic & herb seasoning

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 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)3236 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 brown onion and garlic. Roughly chop silverbeet. Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic, lemon zest and silverbeet. 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, vegetable stock powder and garlic & herb seasoning to the 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 the risotto is baking, halve cherry tomatoes. • Pick thyme leaves.

• Place cherry tomatoes and thyme on a lined oven tray. • Top with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered, 15-20 minutes.

• When the risotto is ready, remove from oven. Stir through grated Parmesan cheese, basil pesto and a squeeze of lemon juice. Season to taste. • Gently fold in roasted cherry tomatoes.

TIP: Stir through a splash of water to loosen the risotto, if needed.