Pumpkin & Basil Pesto Risotto
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Pumpkin & Basil Pesto Risotto

Pumpkin & Basil Pesto Risotto

with Plant-Based Parmesan & Pine Nut Pangrattato

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
Tree Nuts

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

Total Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

onion

1

courgette

1 packet

peeled pumpkin pieces

2 clove

garlic

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

(Contains Gluten; )

1 packet

pine nuts

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

1 bag

baby spinach leaves

1 packet

Plant-Based Basil Pesto

1 packet

Plant-Based Grated Parmesan

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

Not included in your delivery

1

olive oil

30 g

plant-based butter

2 cup

water

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Nutrition Values

Energy (kJ)2740 kJ
Fat39.3 g
of which saturates11.9 g
Carbohydrate118.1 g
of which sugars17.1 g
Protein19.9 g
Sodium2014 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

Instructions

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the red onion into wedges. Cut the courgette into bite-sized chunks. Place the onion, courgette and peeled & chopped pumpkin 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.

TIP: If your oven tray is crowded, divide between two trays.

2
2

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 the water. Bring to the boil, then remove from the heat.

3
3

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.

4
4

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.

5
5

Roughly chop the baby spinach leaves. Remove the baking dish from the oven, then 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.

6
6

Divide the pumpkin and basil pesto risotto between bowls. Top with the pine nut pangrattato and remaining Parmesan to serve.