Baked Cherry Tomato & Pesto Risotto
with Rosemary, Pine Nuts & Parmesan
When our recipe developers first whipped this one up, we knew that they had created a winner dinner! Baked until ’al dente’ and brought together with bright basil pesto, sharp Parmesan, sweet bursts of rosemary-roasted cherry tomatoes, plus a squeeze of lemon to balance the richness, we think you'll agree!
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
Brown Onion
3 clove
Garlic
½
Lemon
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
½ packet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
1 sprig
Rosemary
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Baby Spinach Leaves
1 packet
Pine Nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
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 brown onion and garlic. • Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic and lemon zest. Cook until fragrant, 1-2 minutes.
• To the frying pan, add, risotto-style rice, the water and vegetable stock pot (see ingredients). 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.
• Meanwhile, halve snacking tomatoes. • Pick rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Place snacking tomatoes and rosemary on a lined oven tray. • Drizzle with the balsamic vinegar and olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered, 15-20 minutes.
• When the risotto is ready, stir through basil pesto, Parmesan cheese and a squeeze of lemon juice. Season to taste. • Gently fold in roasted tomatoes and baby spinach leaves.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked cherry tomato and pesto risotto between bowls. • Sprinkle with pine nuts. • Serve with any remaining lemon wedges. Enjoy!