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Pumpkin & Basil Pesto Risotto

Pumpkin & Basil Pesto Risotto

with Plant-Based Parmesan & Pine Nut Pangrattato

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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:GlutenTree 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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pine nuts

(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)

1 bag

baby spinach leaves

1 packet

plant-based basil pesto

1 packet

plant-based grated Parmesan

(May be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Gluten)

Not included in your delivery

1

olive oil

30 g

plant-based butter

2 cup

water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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

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

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

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

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

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