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Mediterranean Recipes

Mediterranean Pesto Veggie Risotto

Mediterranean Pesto Veggie Risotto

Mediterranean Pesto Veggie Risotto

with Goat's Cheese

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Our Mediterranean seasoning and basil pesto add a rich depth of flavour to this veggie risotto. With the likes of leek, tomato, zucchini, marinated goat cheese and flaked almonds, this is a solid meal fit for a Queen or King.

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Almond

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

leek

1

tomato

1

zucchini

1 packet

marinated goat cheese

(Contains: Milk;)

1 sachet

mediterranean seasoning

1 packet

arborio rice

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

½ packet

vegetable stock pot

1 packet

basil pesto

(Contains: Milk;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

2 cup

boiling water

Nutritional Values

Energy (kJ)2962 kJ

Fat30.2 g

of which saturates8.7 g

Carbohydrate84 g

of which sugars8.6 g

Protein22 g

Sodium1876 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

Cooking Steps

1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop tomato. Grate zucchini. Drain and reserve oil from marinated goat cheese and set aside. • Heat a large ovenproof saucepan over high heat with a drizzle of the reserved goat cheese oil. • Cook leek, stirring, until browned and softened, 4-5 minutes.

2

• Reduce heat to medium-high, then add tomato and cook, stirring, until softened, 2-3 minutes. • Add Mediterranean seasoning, zucchini and arborio rice to pan and cook, stirring, until fragrant, 1 minute. • Remove saucepan from heat, then stir in vegetable stock pot (see ingredients) and the boiling water (2 cups for 2 people / 4 cups for 4 people).

3

• Cover with a lid or tightly with foil. • Bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.

4

• Uncover risotto, then stir through basil pesto until combined. Season to taste. • Divide Mediterranean pesto veggie risotto between bowls. • Top with goat cheese and flaked almonds to serve. Enjoy!

TIP: If the rice is dry, add a splash of water and stir through.

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