Baked Cherry Tomato & Pesto Risotto
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Baked Cherry Tomato & Pesto Risotto

Baked Cherry Tomato & Pesto Risotto

with Parmesan & Toasted Walnuts

When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disappointed. Enjoy!

Tags:
Veggie
Allergens:
Milk
Tree Nuts
Almond
Cashew
Pine Nut
Walnut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

onion

3 clove

garlic

1 bag

green beans

1 packet

arborio rice

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

1 tin

tinned cherry tomatoes

1 bag

thyme

1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

walnuts

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

sage

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )

½

lemon

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

2 cup

water

1 tbs

balsamic vinegar

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Nutrition Values

/ per serving
Energy (kJ)3731 kJ
Fat40.1 g
of which saturates11.5 g
Carbohydrate104.7 g
of which sugars13.9 g
Protein20.9 g
Sodium1135 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Trim the green beans and cut into thirds. In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the arborio rice and garlic & herb seasoning, then stir to combine and cook until the rice is coated, 1-2 minutes.

2
2

Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from the heat. Carefully transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

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

3
3

While the risotto is baking, drain the tinned cherry tomatoes. Pick the thyme leaves. Place the cherry tomatoes, green beans and thyme on a lined oven tray. Add the balsamic vinegar and brown sugar, then drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until caramelised, 15-20 minutes.

4
4

Roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Toast the walnuts, tossing, until fragrant, 3-4 minutes. Remove the pan from the heat and set aside. Pick the sage leaves and finely chop. Cut the lemon into wedges.

5
5

When the risotto is done, stir through the thyme-roasted veggies, baby spinach leaves, grated Parmesan cheese, basil pesto and 3/4 of the sage leaves. Add a good squeeze of lemon juice and season to taste.

TIP: Add a splash of water if the risotto looks dry.

TIP: Seasoning is key in this dish. Add more salt, pepper or lemon juice to taste.

6
6

Divide the risotto between bowls. Top with the toasted walnuts and remaining sage leaves. Serve with any remaining lemon wedges.