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 brown onion; 2 clove garlic; 2 carrot; 20 g butter; 1 packet arborio rice; 2 cup water; 1 packet vegetable stock pot; 1 lemon; 1 sachet Italian herbs; ½ packet panko breadcrumbs; 1 packet flaked almonds; 1 pinch chilli flakes; 1 packet red pesto; 1 bag baby spinach leaves; 1 packet grated Parmesan cheese

with Almond-Herb Pangrattato

Get up to $200 off!

Made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic, our red pesto adds a rich and piquant depth of flavour to this risotto. Sprinkle with a herby pangrattato for some zing and crunch, and you have a dinner that delivers deliciousness with every mouthful.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

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

brown onion

2 clove

garlic

carrot

1 packet

arborio rice

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

1 packet

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 packet

red pesto

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

1 bag

baby spinach leaves

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)3764 kJ

Fat45.1 g

of which saturates11.5 g

Carbohydrate100.2 g

of which sugars15.9 g

Protein20.1 g

Sodium1589 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • Thinly slice carrot into half-moons.

• In a large frying pan, heat 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. 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 carrot and a splash of water. • Re-cover with foil, then return to oven and bake until liquid is absorbed, carrot is tender and rice is 'al dente', a further 5-7 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, zest lemon to get a good pinch, then slice into wedges. • Wipe out frying pan, then 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. Cook until fragrant, 1-2 minutes. • Transfer pangrattato to a bowl. Add a pinch of chilli flakes (if using). Season with salt and pepper. Stir to combine.

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