Basil Pesto & Plant-Based Mince Risotto

Name: Basil Pesto & Plant-Based Mince Risotto with Parmesan
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Onion; 1 celery; 2 clove garlic; 1 packet plant-based mince; 1 packet risotto-style rice; 1 sachet Herb & Mushroom Seasoning; 1 sachet Chicken-Style Stock Powder; 2.25 cup boiling water; 1 packet Plant-Based Basil Pesto; 1 packet Baby Leaves; 20 g butter; 1 packet Grated Parmesan Cheese

with Parmesan

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Creamy, dreamy, and packed with flavour—this vibrant risotto is pure comfort in a bowl! Smokey plant-based mince meets herbaceous pesto, with Parmesan bringing the perfect cheesy finish. Every bite is rich, savoury, and utterly irresistible. Who knew indulgence could be this easy?

Tags:

Kid Friendly

•Veggie

Allergens:

Soy

•cashews

•Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Onion

celery

2 clove

garlic

1 packet

plant-based mince

(Contains: Soy; )

1 packet

risotto-style rice

1 sachet

Herb & Mushroom Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

Plant-Based Basil Pesto

(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy. )

1 packet

Baby Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2.25 cup

boiling water

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3213 kJ

Calories767 kcal

Fat26.3 g

of which saturates4.8 g

Carbohydrate94.6 g

of which sugars10.1 g

Dietary Fibre13.2 g

Protein35 g

Sodium1832 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.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice onion and celery. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, brown onion and celery, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove from heat, then add arborio rice, herb & mushroom seasoning, chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Stir to combine.

• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven, then stir through basil pesto, baby spinach leaves and the butter. Stir through a splash of water to loosen risotto if needed. • Season with a pinch of salt and pepper.