Red Pesto & Veggie Risotto
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Red Pesto & Veggie Risotto

Red Pesto & Veggie Risotto

with Lemon & Garlic Pangrattato

Our red pesto – made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic – puts a fun twist on this risotto. Sprinkle it with a lemon and garlic pangrattato for zing and crunch, and you’ve got a dinner that delivers with every mouthful.

Tags:
Veggie
Allergens:
Gluten
Wheat
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

1 unit

zucchini

1 bag

green beans

2 clove

garlic

1 packet

arborio rice

2 cube

vegetable stock

1 unit

lemon

1 bunch

lemon thyme

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 pinch

chilli flakes

1 packet

grated Parmesan cheese

(Contains Milk;)

1 tub

red pesto

(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )

1 bag

baby spinach leaves

Not included in your delivery

tbs

olive oil

20 g

butter

2 cup

water

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Nutritional Values

per serving
Energy (kJ)3820 kJ
Calories0 kcal
Fat42.5 g
of which saturates11.2 g
Carbohydrate105 g
of which sugars9.1 g
Dietary Fibre0 g
Protein21.3 g
Cholesterol0 mg
Sodium1120 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan

Instructions

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Cut the zucchini into 1cm chunks. Trim the green beans and slice into thirds. Finely chop the garlic (or use a garlic press).

START THE RISOTTO
2

Heat a large frying pan over a medium-high heat. Melt 1/2 the butter with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water, zucchini and crumbled vegetable stock cubes and bring to the boil.

BAKE THE RISOTTO
3

Transfer the risotto mixture to a medium baking dish, cover tightly with foil and bake for 20 minutes. Stir through a splash of water and add the green beans, then re-cover with foil and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 5-8 minutes.

MAKE THE PANGRATTATO
4

While the risotto is baking, zest the lemon to get a good pinch, then slice into wedges. Pick the lemon thyme leaves. Wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, lemon thyme and the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, add a pinch of chilli flakes (if using) and season with a pinch of salt and pepper. Set aside.

finish the risotto
5

When the risotto is ready, stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice and the remaining butter. Stir through the baby spinach leaves until wilted. Season to taste with salt and pepper.

serve up
6

Divide the red pesto and veggie risotto between bowls. Top with the lemon and garlic pangrattato and serve with the remaining lemon wedges.