Baked Cherry Tomato & Pesto Risotto
with Pine Nuts & Parmesan
When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. Baked until al dente and brought together with basil pesto, sharp Parmesan, sweet bursts of thyme-roasted cherry tomatoes, plus a squeeze of lemon to balance the richness, we think you'll agree!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
onion
3 clove
garlic
½
lemon
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 punnet
Snacking Tomatoes
1 bag
thyme
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 bag
parsley
1 bag
mixed leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
2 cup
water
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Zest lemon to get a good pinch, then slice into wedges. In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. Add garlic and lemon zest and cook until fragrant, 1-2 minutes. Add arborio rice. Stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.
Add the water and vegetable stock powder to the frying pan. Bring to the boil, then remove from heat. Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While risotto is baking, halve cherry tomatoes. Pick thyme leaves.
Place cherry tomatoes and thyme on a lined oven tray. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until blistered, 15-20 minutes.
Remove risotto from oven. Stir through mixed leaves, grated Parmesan cheese, basil pesto and a squeeze of lemon juice. Season to taste. Gently fold in the roasted cherry tomatoes.
TIP: If the risotto is dry, add a splash of water and stir through.
Divide baked cherry tomato and pesto risotto between bowls. Top with pine nuts and tear over parsley leaves. Serve with any remaining lemon wedges.