Baked Cherry Tomato & Pesto Risotto

Name: Baked Cherry Tomato & Pesto Risotto with Rosemary, Pine Nuts & Extra Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 Brown Onion; 3 clove Garlic; ½ Lemon; 20 g butter; 1 packet risotto-style rice; 2 cup water; ½ packet Vegetable Stock Pot; 1 packet Snacking Tomatoes; 1 sprig Rosemary; 1 tbs balsamic vinegar; 1 packet basil pesto; 2 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 packet Pine Nuts

with Rosemary, Pine Nuts & Extra Parmesan

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When our recipe developers first whipped this one up, we knew that they had created a winner dinner! Baked until ’al dente’ and brought together with bright basil pesto, sharp Parmesan, sweet bursts of rosemary-roasted cherry tomatoes, plus a squeeze of lemon to balance the richness, we think you'll agree!

Tags:

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

3 clove

Garlic

Lemon

1 packet

risotto-style rice

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

½ packet

Vegetable Stock Pot

1 packet

Snacking Tomatoes

1 sprig

Rosemary

1 packet

basil pesto

(Contains: Milk;)

2 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 packet

Pine Nuts

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

1 tbs

balsamic vinegar

Nutritional Values

Energy (kJ)1965 kJ

Calories470 kcal

Fat39.5 g

of which saturates13.9 g

Carbohydrate13.6 g

of which sugars8.4 g

Dietary Fibre13.9 g

Protein13.1 g

Sodium863 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • 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 and lemon zest. Cook until fragrant, 1-2 minutes.

• To the frying pan, add, risotto-style rice, the water and vegetable stock pot (see ingredients). 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.

• Meanwhile, halve snacking tomatoes. • Pick rosemary leaves.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Place snacking tomatoes and rosemary on a lined oven tray. • Drizzle with the balsamic vinegar and olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered, 15-20 minutes.

• When the risotto is ready, stir through basil pesto, Parmesan cheese and a squeeze of lemon juice. Season to taste. • Gently fold in roasted tomatoes and baby spinach leaves.

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