Nonna's Plant-Based Mince & Zucchini Risotto

Name: Nonna's Plant-Based Mince & Zucchini Risotto with Basil Pesto & Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g Plant-Based Mince; 1 packet Parmesan Cheese; 1 packet risotto-style rice; 1 Zucchini; 1 packet Basil Pesto; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Garlic; 1 sachet Vegetable Stock Pot; 1 Baby Broccoli; 1 drizzle olive oil; 2 cup water

with Basil Pesto & Pangrattato

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Few things are as comforting as risotto. This delightful dish has everything you want and more, with smokey plant-based mince, charred zucchini and tender baby broccoli. You’ve got pure happiness in a bowl.

Tags:

Kid Friendly

•Veggie

Allergens:

Soy

•Milk

•Cashew

•Gluten

•Wheat

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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Plant-Based Mince

(Contains: Soy; May be present: Wheat, Gluten.)

1 packet

Parmesan Cheese

1 packet

risotto-style rice

(May be present: Wheat, Gluten, Soy.)

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Garlic

1 sachet

Vegetable Stock Pot

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

2 cup

water

Nutritional Values

Energy (kJ)3690 kJ

Calories882 kcal

Fat32.8 g

of which saturates9.5 g

Carbohydrate106 g

of which sugars9.4 g

Dietary Fibre13.4 g

Protein35.8 g

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic and brown onion.
• Roughly chop baby broccoli.
• Slice zucchini into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add plant-based mince and onion and cook, breaking up with a spoon, until golden, 3-4 minutes.
• Add zucchini and baby broccoli and cook, stirring, until softened, 2-3 minutes.
• Add garlic & herb seasoning and risotto-style rice, stirring until fragrant, 1-2 minutes.
• Add chicken stock and the water. Bring to the boil, then remove from heat.

• Transfer risotto to a baking dish.
• Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• While the risotto is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
• Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a small bowl and season to taste.

• Remove risotto from the oven and stir through basil pesto and Parmesan cheese.
• Stir through a splash of water to loosen the risotto if needed. Season with pepper.