Plant-Based Pesto & Mushroom Risotto
with Apple Salad & Almond Pangrattato
- Almond
- Celery
- Wheat
- Gluten
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Wheat
Ingredients
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
arborio rice
(May be present: Soy, Gluten, Wheat.)
1
Apple
1 packet
Mixed Salad Leaves
3
Garlic
1 packet
Sliced Mushrooms
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring, until softened, 5-6 minutes. • Add garlic & herb seasoning, arborio rice and half the garlic. Cook, stirring, until fragrant, 1-2 minutes. Add the water and vegetable stock powder and bring to the boil.
• Transfer risotto to a baking dish. • Cover tightly with foil. • 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.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs, stirring, until golden, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Transfer pangrattato to a small bowl, then stir in the roasted almonds. Season to taste. • Thinly slice apple. In a large bowl, combine a drizzle of vinegar and olive oil. Season, then add apple and mixed salad leaves. Toss to coat.
• Stir plant-based basil pesto through risotto. • Divide plant-based pesto and mushroom risotto between bowls. Sprinkle with almond pangrattato. • Serve with apple salad. Enjoy!
• TIP: Stir a splash of water through the risotto to loosen, if needed.
