Plant-Based Basil Pesto & Leek Risotto

Name: Plant-Based Basil Pesto & Leek Risotto with Almond Pangrattato & Baby Leaves
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 packet Roasted almonds; 1 packet Baby Spinach Leaves; 1 packet Calrose Rice; 1 packet Parsley; 2 Garlic; 1 Courgette

with Almond Pangrattato & Baby Leaves

3.5(4)

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Calories

675 kcal

Protein

17.9g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Cashew
Almond
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almond pangrattato to sprinkle over at the end. Such a small factor takes this plant-based veggie meal to the next level – taste it and see!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Baby Spinach Leaves

1 packet

Calrose Rice

1 packet

Parsley

Garlic

Courgette

Nutrition Values

Calories675 kcal

Energy (kJ)2830 kJ

Fat17.4 g

of which saturates1.7 g

Carbohydrate105 g

of which sugars8.7 g

Dietary Fibre4.3 g

Protein17.9 g

Sodium1120 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

•Baking Dish

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. Slice courgette into rounds. • Place leek and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat with half the plant-based butter and a drizzle of olive oil. • Cook risotto-style rice, garlic & herb seasoning and half the garlic, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove pan from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients)and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.

• Remove the baking dish from the oven, then stir through plant-based basil pesto and the remaining plant-based butter. • Gently stir through baby leaves and roasted veggies, season to taste. TIP: Stir through a splash of water to loosen the risotto if needed.