Mediterranean Pesto Veggie Risotto

Name: Mediterranean Pesto Veggie Risotto with Goat's Cheese
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 leek; 1 tomato; 1 zucchini; 1 packet marinated goat cheese; 1 sachet mediterranean seasoning; 1 packet arborio rice; ½ packet vegetable stock pot; 2 cup boiling water; 1 packet basil pesto; 1 packet flaked almonds

with Goat's Cheese

4.5(141)

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Calories

:

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Protein

:

22g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Veggie

Climate Superstar

Allergens:

Milk
Almond
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

PDF

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.