Creamy Beef & Basil Pesto Risotto
with Leek, Parsley & Macadamias- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
Green is a colour that invokes a sense of calm and earthy goodness. That’s the vision for this risotto, creamy beef sauce with comforting veggies like leek and crunchy celery come into harmony. Basil pesto on top for a classic finish and it’s sweet dreams for you tonight! *Unfortunately, this week’s celery was in short supply, so we’ve replaced it with courgette. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
leek
1 packet
beef mince
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
½ bottle
cream
(Contains: Milk; )
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
parsley
1
courgette
Not included in your delivery
olive oil
2.25 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek. Cut courgette into small chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, courgette and leek, breaking mince up with a spoon, until just browned, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add chicken-style stock powder and the boiling water (21/4 cups for 2 people / 41/2 cups for 4 people). Season with salt and pepper. 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. • When the risotto is done, stir through cream (see ingredients). Season to taste.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Add a dash of water to the risotto if it looks a little dry.
• Divide creamy beef and veggie risotto between bowls. Dollop over basil pesto. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the pesto.
