Plant-Based Bac’n & Green Veggie Risotto
with Basil Pesto
Our plant-based basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of plant-based crispy bacon bits and you have a dish that delivers deliciousness with every mouthful.
This recipe is under 650kcal per serving.
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.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Green Beans
1 packet
arborio rice
1
Celery
1 packet
Baby Spinach Leaves
Plant-Based Bacon Bits
(Contains: Gluten, Soy;)
1 sachet
Chilli Flakes
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. • Trim green beans and roughly chop. • Finely chop celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, stirring, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook until fragrant, 1 minute.
• To pan, add the boiling water (2 cups for 2P / 4 cups for 4P) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through green beans and a splash of water. Bake until liquid is absorbed, green beans are tender and rice is ‘al dente’, a further 5-8 minutes.
TIP: 'al dente' rice is cooked through but still slightly firm in the centre.
• Once the green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based bacon bits, tossing, until browned, 3-4 minutes.
• Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.
• Divide green veggie risotto between bowls. • Top with plant-based bacon bits and a pinch of chilli flakes (if using) to serve. Enjoy!
