Plant-Based Mince & Zucchini Risotto

Name: Plant-Based Mince & Zucchini Risotto with Basil Pesto
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 Chicken Stock Pot; 1 Baby Broccoli

with Basil Pesto

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

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.)

1

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

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

1

Garlic

1 sachet

Chicken Stock Pot

1

Baby Broccoli

Nutritional Values

Calories842 kcal

Energy (kJ)3520 kJ

Fat28.1 g

of which saturates8.8 g

Carbohydrate107 g

of which sugars9.3 g

Dietary Fibre13.1 g

Protein35.8 g

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Roughly chop baby broccoli. • Slice zucchini into half-moons. Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince and onion and cook, breaking up with a spoon, until just browned, 4-5 minutes.

3

• 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 the salt and water. Bring to the boil, then remove from the heat.

4

• Transfer risotto to a baking dish. • Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

5

• 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. Little cooks: Help sprinkle over the Parmesan cheese before stirring through the risotto (be careful, the risotto is hot!).

6

• Divide plant-based mince and zucchini risotto between bowls to serve. Enjoy!