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Red Pesto & Veggie Risotto

Red Pesto & Veggie Risotto

with Lemon & Garlic Pangrattato

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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.

Tags:Veggie
Allergens:MilkGlutenTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

2 clove

garlic

1 bag

green beans

1 packet

arborio rice

1 packet

vegetable stock pot

1

lemon

1 bag

parsley

½ packet

panko breadcrumbs

(ContainsGluten)

1 pinch

chilli flakes

1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

2 cup

water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3660 kJ
Fat42.4 g
of which saturates11.2 g
Carbohydrate99.7 g
of which sugars15.7 g
Protein19.4 g
Sodium1601 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

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.

6

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