Our red pesto – made with chargrilled capsicum, sun-dried tomatoes, parmesan, basil and garlic – puts a fun twist on this veggie risotto. Sprinkle it with a lemon and garlic breadcrumb pangrattato for a burst of citrusy freshness and you’ve got a dinner that delivers with every mouthful.
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
vegetable stock powder
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
grated Parmesan cheese(ContainsMilk)
red pesto(ContainsMilk, Tree Nuts)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim the green beans and slice into thirds. Finely chop the garlic (or use a garlic press).
Heat a large frying pan over a mediumhigh heat. Melt 1/2 the butter with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and crumbled vegetable stock cubes and bring to the boil.
Transfer the risotto mixture to a medium baking dish, cover tightly with foil and bake for 20 minutes. Stir through a splash of water and the green beans, then re-cover with foil and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 5-8 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, zest the lemon to get a generous pinch, then slice into wedges. Pick the thyme leaves. Wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, thyme and the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, add a pinch of chilli flakes (if using) and season with a pinch of salt and pepper. Set aside.
When the risotto is ready, stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice and the remaining butter. Stir through the baby spinach leaves until wilted. Season to taste with salt and pepper.
Divide the red pesto and green bean risotto between bowls. Top with the lemon and garlic pangrattato and serve with the remaining lemon wedges.