Plant-Based Basil Pesto & Pumpkin Risotto

Name: Plant-Based Basil Pesto & Pumpkin Risotto with Almond Pangrattato & Parsley
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 leek; 1 bag peeled pumpkin pieces; 3 clove garlic; 30 g plant-based butter; 1 sachet Garlic & Herb Seasoning; 2 packet Israeli couscous; 1 sachet vegetable stock powder; 2 cup water; ½ packet panko breadcrumbs; ½ packet roasted almonds; 1 packet Plant-Based Basil Pesto; 1 bag baby spinach leaves; 1 bag parsley

with Almond Pangrattato & Parsley

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This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almonds 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!

Unfortunately, this week's arborio rice was in short supply, so we've replaced it with Israeli couscous. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Gluten(Wheat)

•Almond

•cashews

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 bag

peeled pumpkin pieces

3 clove

garlic

1 sachet

Garlic & Herb Seasoning

2 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

½ packet

roasted almonds

(Contains: Almond; )

1 packet

Plant-Based Basil Pesto

(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy. )

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

30 g

plant-based butter

2 cup

water

Nutrition Values

Energy (kJ)3572 kJ

Fat39 g

of which saturates10.7 g

Carbohydrate102.8 g

of which sugars11.4 g

Protein19.4 g

Sodium1514 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 Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. • Place leek and peeled pumpkin pieces 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. • In a large frying pan, heat half the plant-based butter and a drizzle of olive oil over medium-high heat. Cook garlic & herb seasoning, Israeli couscous and half the garlic, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and couscous is 'al dente', 28-32 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 oven, then stir through plant-based basil pesto and the remaining plant-based butter. • Gently stir through baby spinach leaves and roasted veggies.

TIP: Stir through a splash of water to loosen the risotto if needed.

• Divide plant-based basil pesto and pumpkin couscous risotto between bowls. • Top with almond pangrattato and tear over parsley leaves to serve. Enjoy!