Mushroom, Tomato & Basil Pesto Risotto
with Pear Salad & Almonds
Keep warm with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, the earthen taste of the mushrooms blended with a tomato sauce and topped with basil pesto, come together to create a risotto that has everyone humming with bliss.
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
2 clove
garlic
1 packet
button mushrooms
1 sachet
Garlic & Herb Seasoning
1 sachet
Herb & Mushroom Seasoning
½ packet
tomato paste
1 packet
arborio rice
1 sachet
vegetable stock powder
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
pear
1 bag
baby spinach leaves
1 packet
Plant-Based Basil Pesto
Not included in your delivery
olive oil
20 g
plant-based butter
2 cup
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice button mushrooms. • In a large frying pan, heat the plant-based butter and a drizzle of olive oil over high heat. Cook mushrooms, stirring, until softened, 5-6 minutes. • Add the garlic, garlic & herb seasoning, herb & mushroom seasoning, tomato paste (see ingredients) and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder to the pan and bring to the boil. • Transfer risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' means rice is cooked through but still has a bit of firmness in middle. TIP: Add a splash more water if risotto mixture looks too thick.
• While the risotto is baking, roughly chop roasted almonds. Thinly slice pear. • When the risotto has 5 minutes remaining, combine pear, baby spinach leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide mushroom and tomato risotto between bowls. Top with plant-based basil pesto and almonds. • Serve with pear salad. Enjoy!