Red Pesto & Veggie Risotto

Name: Red Pesto & Veggie Risotto with Almond-Herb Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 onion; 2 clove garlic; 1 bag green beans; 20 g butter; 1 packet arborio rice; 2 cup water; 1 sachet vegetable stock pot; 1 lemon; 1 sachet Italian herbs; ½ packet panko breadcrumbs; 1 packet flaked almonds; 1 pinch chilli flakes; 1 bag mixed leaves; 1 packet red pesto; 1 packet grated Parmesan cheese

with Almond-Herb Pangrattato

Get up to $200 off!

Our red pesto – made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic – adds a fun twist to this risotto. Sprinkle with a herby lemon and garlic pangrattato for zing and crunch, and you have a dinner that delivers with every mouthful.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

onion

2 clove

garlic

1 bag

green beans

1 packet

arborio rice

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

1 sachet

vegetable stock pot

lemon

1 sachet

Italian herbs

½ packet

panko breadcrumbs

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

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 pinch

chilli flakes

1 bag

mixed leaves

1 packet

red pesto

(Contains: Milk, Almond; May be present: Cashew, Macadamia, Walnut, Eggs.)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Energy (kJ)3777 kJ

Fat45.1 g

of which saturates11.4 g

Carbohydrate100 g

of which sugars15.9 g

Protein20 g

Sodium1588 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Trim green beans, then slice into thirds.

In a large frying pan, melt 1/2 the butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add arborio rice, stirring to coat. Add the water and vegetable stock pot and bring to the boil.

Transfer risotto mixture to a baking dish. Cover tightly with foil and bake for 20 minutes. Stir through a splash of water and green beans, then re-cover with foil and return to oven. Bake until liquid is absorbed, green beans are tender and 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 lemon to get a good pinch, then slice into wedges. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. Add lemon zest, Italian herbs and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Add a pinch of chilli flakes (if using) and season with salt and pepper. Stir to combine.

When risotto is ready, stir through grated Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. Stir through mixed leaves until wilted. Season to taste.