Garlicky Plant-Based Mince & Sweet Potato Risotto
with Silverbeet & Walnuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Snacking Tomatoes
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
1 packet
Walnuts
(Contains: Walnut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1
Sweet Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
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 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!
• Meanwhile, 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 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.
• 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.
• 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.
• 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!
