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.
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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
tbs
olive oil
20 g
butter
2 cup
water
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).
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.
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.
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.
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.
Divide the red pesto and veggie risotto between bowls. Top with the lemon and garlic pangrattato and serve with the remaining lemon wedges.