Plant-Based Mince, Basil Pesto & Veggie Risotto

Name: Plant-Based Mince, Basil Pesto & Veggie Risotto with Parmesan Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Thyme; 1 packet risotto-style rice; 2 Garlic; 1 packet Baby Spinach Leaves; 1 sachet Vegetable Stock Pot; 1 sachet Chilli Flakes; 1 Brown Onion; 1 packet Green Beans; 1 packet Basil Pesto; 1 packet Parmesan Cheese; 1 Lemon; 200 g Plant-Based Mince; 1 drizzle olive oil; 20 g butter; 2 cup water

with Parmesan Cheese

Get up to $200 off!

Our basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of Parmesan and you have a dish that delivers deliciousness with every mouthful.

Tags:

Chef's Choice

•Veggie

Allergens:

Milk

•Cashew

•Soy

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Thyme

1 packet

risotto-style rice

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

Garlic

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

Brown Onion

1 packet

Green Beans

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Parmesan Cheese

(Contains: Milk;)

Lemon

200 g

Plant-Based Mince

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

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Energy (kJ)3820 kJ

Calories912 kcal

Fat44.6 g

of which saturates17.6 g

Carbohydrate87.4 g

of which sugars10.4 g

Dietary Fibre14.2 g

Protein37 g

Sodium1800 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 brown onion.
• Finely chop garlic.
• Pick thyme leaves.
• Trim green beans, then roughly chop.

• In a large frying pan, heat half the butter with a drizzle of olive oil over medium-high heat.
• Cook onion and plant-based mince, breaking up with a spoon, until browned, 4-5 minutes.
• Add garlic and thyme and cook until fragrant,
1 minute.
• Add risotto-style rice, stirring to coat.
• Add the water and vegetable stock. Bring to
the boil.

• Transfer risotto mixture to a baking dish. Cover
tightly with foil, then bake for 20 minutes.
• Remove risotto from oven. Stir through green
beans and a splash of water.
• Re-cover with foil, then bake until liquid is
absorbed, beans are tender and rice is ‘al dente’,
a further 5-8 minutes.

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

• Meanwhile, slice lemon into wedges.

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

• Divide basil pesto, plant-based mince and veggie risotto between bowls. Sprinkle with remaining Parmesan and a
pinch of chilli flakes (if using).
• Serve with any remaining lemon wedges. Enjoy!