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?
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
2
Garlic
1 packet
Leek
1
Celery
1 packet
Baby Leaves
1 packet
Calrose Rice
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Herb & Mushroom Seasoning
200 g
Plant-Based Mince
(Contains: Soy; )
2.25 cup
boiling water
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Thinly slice leek and celery. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, brown leek 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 plant-based 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.
• Divide plant-based basil pesto and plant-based mince risotto between bowls.
• Top with grated Parmesan cheese to serve. Enjoy!