Pumpkin & Basil Pesto Risotto

Name: Pumpkin & Basil Pesto Risotto with Plant-Based Parmesan & Pine Nut Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 onion; 1 packet peeled pumpkin pieces; 1 courgette; 2 clove plant-based butter; 1 sachet Garlic & Herb Seasoning; 1 packet arborio rice; 1 sachet vegetable stock powder; 2 cup water; ½ packet panko breadcrumbs; 1 packet pine nuts; 1 bag baby spinach leaves; 1 packet Plant-Based Basil Pesto; 1 packet Plant-Based Grated Parmesan; 2 clove garlic

with Plant-Based Parmesan & Pine Nut Pangrattato

Get up to $175 off

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

Tags:

Plant Based

Allergens:

Gluten(Wheat)

•Tree Nuts

•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

onion

1 packet

peeled pumpkin pieces

courgette

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

pine nuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 bag

baby spinach leaves

1 packet

Plant-Based Basil Pesto

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

1 packet

Plant-Based Grated Parmesan

(May be present: Gluten, Peanuts, Sesame, Milk, Soy, Tree Nuts. )

2 clove

garlic

Not included in your delivery

olive oil

2 clove

plant-based butter

2 cup

water

Nutrition Values

/ per serving

Energy (kJ)3315 kJ

Fat25.7 g

of which saturates10.5 g

Carbohydrate116.9 g

of which sugars16.5 g

Protein16.6 g

Sodium1689 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 the oven to 220°C/200°C fan-forced. Cut the red onion into wedges. Cut the peeled pumpkin wedges into bite-sized chunks. Cut the courgette into thick half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 25-30 minutes.

While the veggies are roasting, finely chop the garlic. In a large frying pan, heat 1/2 the plant-based butter and a drizzle of olive oil over a medium-high heat. Cook the garlic, garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. Add the vegetable stock powder and water. Bring to the boil, then remove from the heat.

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

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden, 3-4 minutes. Season and set aside.

Roughly chop the baby spinach leaves. When the risotto is done, remove from the oven and stir through the plant-based basil pesto, 1/2 the plant-based grated Parmesan and the remaining butter. Gently stir through the baby spinach and roasted veggies. Season to taste.

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