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!
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
Ingredients
1
Brown Onion
3 clove
garlic
1 bag
baby broccoli
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 tin
tinned cherry tomatoes
1 bag
thyme
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Trim baby broccoli and cut into thirds. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Add arborio rice and garlic & herb seasoning, stir to combine, then cook until the rice is coated and slightly translucent, 1-2 minutes.
• Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from heat. Carefully transfer the risotto to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is baking, drain tinned cherry tomatoes. Pick thyme leaves. • Place cherry tomatoes, baby broccoli and thyme on a lined oven tray. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised and tender, 15-20 minutes.
• Meanwhile, roughly chop walnuts. • Wipe out the frying pan, then return to medium-high heat. Toast walnuts, tossing, until fragrant, 3-4 minutes. Transfer to a small bowl and set aside. • Meanwhile, cut lemon into wedges.
• When the risotto is done, stir through the roasted veggies, baby spinach leaves, grated Parmesan cheese, basil pesto and a good squeeze of lemon juice and season to taste.
TIP: Add a splash of water if the risotto looks dry.
• Divide cherry tomato and pesto risotto between bowls. • Top with toasted walnuts. Serve with any remaining lemon wedges. Enjoy!