Pumpkin & Basil Pesto Risotto

Name: Pumpkin & Basil Pesto Risotto with Pine Nut Pangrattato & Herbs
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 Brown Onion; 1 carrot; 1 packet peeled pumpkin pieces; 30 g 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 packet Plant-Based Basil Pesto; 1 bag baby spinach leaves; 1 bag herbs; 3 clove garlic

with Pine Nut Pangrattato & Herbs

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!

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!

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

Brown Onion

carrot

1 packet

peeled pumpkin pieces

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 packet

Plant-Based Basil Pesto

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

1 bag

baby spinach leaves

1 bag

herbs

3 clove

garlic

Not included in your delivery

olive oil

30 g

plant-based butter

2 cup

water

Nutrition Values

Energy (kJ)3608 kJ

Fat37.1 g

of which saturates10.7 g

Carbohydrate113.5 g

of which sugars12.4 g

Protein17.4 g

Sodium1515 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

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks. • Place onion, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Spread out evenly and roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat 1/2 the plant-based butter and a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic, garlic & herb seasoning and arborio rice, 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 and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

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

• Meanwhile, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and pine nuts, 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 and stir through plant-based basil pesto and the remaining butter. Gently stir through baby spinach leaves and roasted veggies.

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