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Mediterranean Recipes

Mediterranean Pesto Veggie Risotto

Mediterranean Pesto Veggie Risotto

Mediterranean Pesto Veggie Risotto

with Goat's Cheese

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Celery

•Amandelnoten

•Milk

•Cashewnoten

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

arborio rice

1 packet

Flaked Almonds

(Contains: Amandelnoten; May be present: Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Latte, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja, Walnüsse.)

1

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashewnoten;)

1

Leek

1

Tomato

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1 sachet

Mediterranean Spice Blend

Nutritional Values

Calories668 kcal

Energy (kJ)2790 kJ

Fat30.2 g

of which saturates9.3 g

Carbohydrate79.4 g

of which sugars6 g

Dietary Fibre5.7 g

Protein18.6 g

Sodium1570 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

Cook the veggies

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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