Pumpkin & Basil Pesto Risotto
with Plant-Based Parmesan & Pine Nut Pangrattato
This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy pine nut 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!
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
onion
1
courgette
1 packet
peeled pumpkin pieces
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
Not included in your delivery
1
olive oil
30 g
plant-based butter
2 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the red onion into wedges. Cut the courgette into bite-sized chunks. Place the onion, courgette and peeled & chopped pumpkin 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.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. In a large frying pan, heat 1/2 the plant-based butter and a drizzle of olive oil over a medium-high heat. Cook the garlic, garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. Add the vegetable stock powder and the water. Bring to the boil, then remove from the heat.
Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the 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, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden, 3-4 minutes. Season and set aside.
Roughly chop the baby spinach leaves. Remove the baking dish from the oven, then stir through the plant-based basil pesto, 1/2 the plant-based grated Parmesan and the remaining butter. Gently stir through the baby spinach and roasted veggies. Season to taste.
TIP: Stir through a splash of water to loosen the risotto if needed.
Divide the pumpkin and basil pesto risotto between bowls. Top with the pine nut pangrattato and remaining Parmesan to serve.