Plant-Based Mince & Basil Pesto Risotto
with Green Veggies & Parmesan
- Milk
- Cashew
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 sachet
Garlic & Herb Seasoning
1
Lemon
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion (see ingredients). Trim green beans and cut into thirds. • Zest lemon to get a pinch, then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and veggie mince, breaking up with a spoon, until onion is softened and veggie mince is browned, 4-5 minutes.
• Add arborio rice and garlic & herb seasoning, stirring to coat. • Add the water, lemon zest and vegetable stock, then bring to the boil.
• Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Stir through a splash of water and green beans. Bake until liquid is absorbed, 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.
• When the risotto is ready, stir through Parmesan cheese, basil pesto, baby spinach leaves, the butter and a squeeze of lemon juice. • Once the baby spinach is slightly wilted, season with pepper.
• Divide plant-based mince and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!
