Garlicky Plant-Based Mince & Sweet Potato Risotto

Name: Garlicky Plant-Based Mince & Sweet Potato Risotto with Parmesan & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 packet Parmesan Cheese; 200 g Plant-Based Mince; 1 packet risotto-style rice; 1 packet Snacking Tomatoes; 1 Sweet Potato; 1 packet Walnuts; 1 drizzle olive oil; 20 g butter; 2 cup water

with Parmesan & Walnuts

Get up to $200 off!

We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs sweet potato, bacon and plant-based mince with two of our trusty seasonings, and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Soy

•Milk

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 packet

Baby Spinach Leaves

Brown Onion

1 sachet

Garlic & Herb Seasoning

Garlic

1 packet

Parmesan Cheese

200 g

Plant-Based Mince

(Contains: Soja; May be present: Weizen, Glutenhaltiges Getreide.)

1 packet

risotto-style rice

1 packet

Snacking Tomatoes

Sweet Potato

1 packet

Walnuts

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Calories881 kcal

Energy (kJ)3690 kJ

Fat38 g

of which saturates16.6 g

Carbohydrate93.7 g

of which sugars10.2 g

Dietary Fibre14.4 g

Protein37.4 g

Sodium1440 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Paper

Cooking Steps

• 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 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!

• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water, Nan's special seasoning, risotto-style rice and silverbeet. Bring to the boil, then remove pan from heat.

• Transfer risotto mixture to a large 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.

• 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 with salt and pepper. TIP: Stir through a splash of water to loosen the risotto, if needed.

• Divide garlicky 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!