Plant-Based Basil Pesto & Plant-Based Mince Risotto

Name: Plant-Based Basil Pesto & Plant-Based Mince Risotto with Parmesan
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 2 Garlic; 1 packet Leek; 1 Celery; 1 packet Baby Leaves; 1 packet Calrose Rice; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 sachet Herb & Mushroom Seasoning; 200 g Plant-Based Mince; 2.25 cup boiling water; 1 drizzle olive oil; 20 g butter

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:

Cashew

•Milk

•Soy

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

Garlic

1 packet

Leek

Celery

1 packet

Baby Leaves

1 packet

Calrose Rice

1 packet

Plant-Based Basil Pesto

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

1 sachet

Herb & Mushroom Seasoning

200 g

Plant-Based Mince

Not included in your delivery

2.25 cup

boiling water

1 drizzle

olive oil

20 g

butter

Nutrition Values

Calories869 kcal

Energy (kJ)3630 kJ

Fat40.1 g

of which saturates11.1 g

Carbohydrate85.8 g

of which sugars5.8 g

Dietary Fibre9.1 g

Protein34.2 g

Sodium1850 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 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.