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Plant-Based Basil Pesto & Plant-Based Mince Risotto
Plant-Based Basil Pesto & Plant-Based Mince Risotto

Plant-Based Basil Pesto & Plant-Based Mince Risotto

with Parmesan

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

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; )

Not included in your delivery

2.25 cup

boiling water

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

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

Get prepped
1

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

Start the risotto
2

• 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.

Bake the risotto
3

• 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.

Finish & serve
4

• Divide plant-based basil pesto and plant-based mince risotto between bowls.
• Top with grated Parmesan cheese to serve. Enjoy!