Baked Cherry Tomato, Thyme & Pesto Risotto
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Baked Cherry Tomato, Thyme & Pesto Risotto

Baked Cherry Tomato, Thyme & 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!

Unfortunately, this week's baby broccoli was in short supply, so we've replaced it with courgette. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Climate Superstar
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

Brown Onion

3 clove

garlic

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

Grated Parmesan Cheese

(Contains Milk; )

1 packet

basil pesto

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

1

courgette

Not included in your delivery

1

olive oil

20 g

butter

(Contains Milk; )

2 cup

water

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3470 kJ
Fat40.2 g
of which saturates11.6 g
Carbohydrate93 g
of which sugars13.4 g
Protein20.7 g
Sodium1280 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 Frying Pan
Baking Dish
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Cut courgette into bite-sized chunks. • 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 rice is coated and slightly translucent, 1-2 minutes.

2
2

• 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.

3
3

• While the risotto is baking, drain tinned cherry tomatoes. Pick thyme leaves. • Place cherry tomatoes, courgette 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 and roast until veggies are caramelised and tender, 15-20 minutes. TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!

4
4

• 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.

5
5

• When the risotto is done, stir through the roasted veggies, baby spinach leaves, grated Parmesan cheese, basil pesto and a generous squeeze of lemon juice. Season to taste.

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

6
6

• Divide cherry tomato, thyme and basil pesto risotto between bowls. • Top with toasted walnuts. Serve with any remaining lemon wedges. Enjoy!