Mushroom, Tomato & Basil Pesto Risotto
with Pear Salad & Almond Pangrattato- Almond
- Gluten(Wheat)
- cashews
- May contain traces of allergens
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Soy
Keep warm with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, the earthen taste of the mushrooms blended with a tomato sauce and stirred through with basil pesto come together to create a risotto that has everyone humming from bliss. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1 packet
button mushrooms
1 packet
roasted almonds
(Contains: Almond; )
1 sachet
Garlic & Herb Seasoning
½ packet
tomato paste
1 packet
arborio rice
1 sachet
vegetable stock powder
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1
pear
1 bag
salad leaves
1 packet
Plant-Based Basil Pesto
(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy)
3 clove
garlic
Not included in your delivery
1
olive oil
20 g
plant-based butter
2 cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice button mushrooms. Roughly chop roasted almonds. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over high heat. Cook onion and mushrooms, stirring, until softened, 5-6 minutes. • Add 1/2 the garlic, garlic & herb seasoning, tomato paste (see ingredients) and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder to pan and bring to the boil. • Transfer risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' means rice is cooked through but still has a bit of firmness in middle.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients) until golden, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a small bowl, add almonds, toss to combine and season.
• While the breadcrumbs are toasting, thinly slice pear. In a large bowl, combine pear, salad leaves, a drizzle of balsamic vinegar and olive oil and season. • When risotto is done, stir in plant-based basil pesto and season. • Divide mushroom, tomato and basil pesto risotto between bowls. Top with almond pangrattato and serve with pear salad. Enjoy!
