Garlicky Plant-Based Mince & Sweet Potato Risotto

Name: Garlicky Plant-Based Mince & Sweet Potato Risotto with Silverbeet & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Sweet Potato; Walnuts; 2 Garlic; 1 sachet Garlic & Herb Seasoning; 1 packet Snacking Tomatoes; 1 packet Baby Spinach Leaves; risotto-style rice; Parmesan Cheese; 1 Brown Onion; Plant-Based Mince

with Silverbeet & Walnuts

Get up to $230 off

Allergens:

Walnüsse

•Milk

•Soja

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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

Walnuts

2

Garlic

1 sachet

Garlic & Herb Seasoning

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

risotto-style rice

Parmesan Cheese

1

Brown Onion

Plant-Based Mince

Nutritional Values

Calories768 kcal

Energy (kJ)3210 kJ

Fat25.2 g

of which saturates10.3 g

Carbohydrate93.6 g

of which sugars10.1 g

Dietary Fibre14.4 g

Protein37.3 g

Sodium1440 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Halve snacking tomatoes. • Place sweet potato and tomatoes on a lined oven tray. Drizzle with olive oil, sprinkle with half the garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender and blistered, 20-25 minutes.

Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!

2

• Meanwhile, finely chop brown onion and garlic.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince and onion, breaking up mince with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water, the remaining garlic & herb seasoning and arborio rice. Bring to the boil, then remove pan from heat.

4

• Transfer risotto mixture to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts.

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

5

• When risotto is ready, stir in baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato and tomatoes. Season to taste.

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

6

• Divide plant-based mince and sweet potato baked risotto between bowls. • Sprinkle with walnuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the walnuts!