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Plant-Based Mince & Garlicky Basil Pesto Risotto
Plant-Based Mince & Garlicky Basil Pesto Risotto

Plant-Based Mince & Garlicky Basil Pesto Risotto

with Green Veggies & Parmesan

Brimming with smokey veggie mince, rich basil pesto and sharp Parmesan, every mouthful of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of this deliciousness.

Tags:
Kid Friendly
Veggie
Allergens:
Milk
Cashew

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 Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

200 g

Plant-Based Mince

1 packet

Green Beans

1 packet

risotto-style rice

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

1 sachet

Vegetable Stock Pot

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Brown Onion

1 sachet

Garlic & Herb Seasoning

1

Lemon

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories862 kcal
Energy (kJ)3610 kJ
Fat40.3 g
of which saturates15 g
Carbohydrate87.9 g
of which sugars9.9 g
Dietary Fibre13.1 g
Protein33.2 g
Sodium1580 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

• 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.

Cook the plant-based mince
2

• 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 the rice
3

• Add arborio rice and garlic & herb seasoning, stirring to coat. • Add the water, lemon zest and vegetable stock, then bring to the boil.

Bake the risotto
4

• 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.

Bring everything together
5

• 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.

Finish & serve
6

• Divide plant-based mince and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!

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