Baked Baby Broccoli & Pesto Risotto

Name: Baked Baby Broccoli & Pesto Risotto with Cherry Tomatoes, Parmesan & Almonds
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Basil Pesto; 1 packet baby leaves; 1 packet Calrose Rice; 1 packet Parsley; 1 Baby Broccoli; 1 packet Grated Parmesan Cheese; 1 Lemon; packet Cherry Tomatoes

with Cherry Tomatoes, Parmesan & Almonds

Get up to $175 off

Tags:

Chef's Choice

Allergens:

Milk

•Tree nuts

•Cashew

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

1 packet

baby leaves

1 packet

Calrose Rice

1 packet

Parsley

Baby Broccoli

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Lemon

packet

Cherry Tomatoes

Nutrition Values

Calories546 kcal

Energy (kJ)2280 kJ

Fat12.1 g

of which saturates3.4 g

Carbohydrate86.9 g

of which sugars8 g

Dietary Fibre6.8 g

Protein16.6 g

Sodium1050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients) and garlic. Cut baby broccoli into thirds. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Add arborio rice and garlic & herb seasoning, stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.

• Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from heat. Carefully transfer the 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' rice is cooked through but still slightly firm in the centre.

• While the risotto is baking, place cherry tomatoes and baby broccoli on a lined oven tray. • Add the brown sugar, then drizzle with olive oil and season with salt and pepper. Toss to coat and roast until veggies are caramelised and tender, 15-20 minutes.

• Wipe out frying pan and return to medium-high heat. Toast flaked almonds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside. • Meanwhile, cut lemon into wedges.

• When the risotto is done, stir through the roasted veggies, baby leaves, grated Parmesan cheese, basil pesto and a generous squeeze of lemon juice. Season to taste.

TIP: Add a splash of water if the risotto looks dry.

• Divide cherry tomato and basil pesto risotto between bowls. • Top with toasted flaked almonds. Tear over parsley. Serve with any remaining lemon wedges. Enjoy!