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Red Pesto & Green Bean Risotto

Red Pesto & Green Bean Risotto

with Lemon & Garlic Pangrattato

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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.

Allergens:MilkGlutenTree 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 unit

brown onion

1 bag

green beans

3 clove

garlic

1 packet

arborio rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

2 cube

vegetable stock powder

1 unit

lemon

1 bunch

thyme

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 pinch

chilli flakes

1 packet

grated Parmesan cheese

(ContainsMilk)

1 tub

red pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

2 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3830 kJ
Fat41.1 g
of which saturates11.2 g
Carbohydrate105 g
of which sugars9.1 g
Dietary Fibre0 g
Protein21.5 g
Cholesterol0 mg
Sodium1140 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

Divide the red pesto and green bean risotto between bowls. Top with the lemon and garlic pangrattato and serve with the remaining lemon wedges.