Red Pesto & Veggie Risotto
with Lemon & Garlic Pangrattato
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.
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.
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
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 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.
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.
Divide the red pesto and veggie risotto between bowls. Top with the lemon and garlic pangrattato. Serve with any remaining lemon wedges.