Our red pesto – made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic – adds a fun twist to this risotto. Sprinkle 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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vegetable stock pot
red pesto(ContainsMilk, Tree NutsMay be present Egg)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Trim the green beans, then slice into thirds.
In a large frying pan, melt 1/2 the butter with a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice, stirring to coat. Add the water and vegetable stock pot and bring to the boil.
Transfer the risotto mixture to a baking dish. Cover tightly with foil and bake for 20 minutes. Stir through a splash of water and 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.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, zest the lemon to get a good pinch, then slice into wedges. Pick the thyme leaves. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, thyme and 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 salt and pepper. Stir to combine.
When the risotto is ready, stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. Stir through the baby spinach leaves until wilted. Season to taste.
Divide the red pesto and veggie risotto between bowls. Top with the lemon and garlic pangrattato. Serve with the remaining lemon wedges.