Plant-Based Mince, Basil Pesto & Veggie Risotto
with Parmesan Cheese
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.
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.
Ingredients
1 sachet
Thyme
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
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
(Contains: Milk, Cashew;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
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
Utensils
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!
