Red Pesto & Veggie Risotto
with Lemon-Garlic Pangrattato
Our red pesto – made with chargrilled capsicum, sun-dried tomatoes, parmesan, basil and garlic – puts a fun twist on this veggie risotto. Sprinkle it with a lemon and garlic pangrattato for a burst of citrusy freshness and you’ve got a dinner that delivers with every mouthful.
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
onion
1
leek
1 bag
green beans
3 clove
garlic
1 packet
arborio rice
1 sachet
vegetable stock powder
½
lemon
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 pinch
chilli flakes
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 bag
baby spinach leaves
1 bag
thyme
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Thinly slice the leek. Trim the green beans and cut into thirds. Finely chop the garlic.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the leek and onion, stirring, until softened, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water, green beans and vegetable stock powder and bring to the boil.
Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 25-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the lemon zest, thyme and the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add a pinch of chilli flakes (if using). Season with salt and pepper. Set aside.
When the risotto is done, stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice, the butter and baby spinach leaves until wilted. Season to taste.
TIP: Add a splash of water if the risotto looks dry.
Divide the red pesto and veggie risotto between bowls. Top with the lemon and garlic pangrattato. Serve with any remaining lemon wedges.