Plant-Based Basil Pesto & Courgette Risotto
with Almond Pangrattato & Parsley
This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almond pangrattato to sprinkle over at the end. Such a small factor takes this plant-based veggie meal to the next level – taste it and see!
The quantities provided above are averages only.
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
leek
1
courgette
3 clove
garlic
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
½ packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
baby spinach leaves
½ bag
parsley
Not included in your delivery
olive oil
30 g
plant-based butter
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. Slice courgette into rounds. • Place leek and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat half the plant-based butter and a drizzle of olive oil over medium-high heat. Cook arborio rice, garlic & herb seasoning and half the garlic, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat.
• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.
• Remove the baking dish from the oven, then stir through plant-based basil pesto and the remaining plant-based butter. • Gently stir through baby spinach leaves and roasted veggies.
TIP: Stir through a splash of water to loosen the risotto if needed.
• Divide plant-based basil pesto and courgette risotto between bowls. • Top with almond pangrattato and tear over parsley (see ingredients) to serve. Enjoy!