Parmesan, Mushroom & Basil Pesto Risotto
with Pine Nut Pangrattato & Parsley
Mushrooms, Parmesan cheese and basil pesto have a soft and lovely touch that can bring comfort to any dinner they’re invited to. Invite them to join this risotto popping with leek and a pine nut pangrattato for a night of flavour and tranquillity.
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
3 clove
garlic
1
leek
1 packet
portabello mushrooms
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
pinch
chilli flakes
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
plant-based butter
2 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice white and light green parts of leek. Thinly slice portabello mushrooms.
• In a large frying pan, heat half the plant-based butter and a drizzle of olive oil over medium-high heat. • Add mushroom, leek and soffritto mix and cook, stirring, until tender, 6-8 minutes. • Add half the garlic, garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat.
• Transfer 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' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden brown, 3 minutes. • Add remaining garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Season and set aside.
• Remove risotto from oven and stir through plant-based basil pesto, grated Parmesan cheese and the remaining plant-based butter. Season to taste.
TIP: Stir through a splash of water to loosen the risotto if needed.
• Divide Parmesan, mushroom and basil pesto risotto between bowls. • Top with pine nut pangrattato and tear over parsley to serve. Enjoy!