Red Pesto & Veggie Risotto
with Almond-Herb Pangrattato
Our red pesto – made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic – adds a fun twist to this risotto. Sprinkle with a herby lemon and garlic pangrattato for zing and crunch, and you have a dinner that delivers with every mouthful.
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
2 clove
garlic
1 bag
green beans
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock pot
1
lemon
1 sachet
Italian herbs
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 pinch
chilli flakes
1 bag
mixed leaves
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
2 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Trim green beans, then slice into thirds.
In a large frying pan, melt 1/2 the butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add arborio rice, stirring to coat. Add the water and vegetable stock pot and bring to the boil.
Transfer risotto mixture to a baking dish. Cover tightly with foil and bake for 20 minutes. Stir through a splash of water and green beans, then re-cover with foil and return to oven. Bake until liquid is absorbed, green beans are tender and rice is 'al dente', 5-8 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, zest lemon to get a good pinch, then slice into wedges. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. Add lemon zest, Italian herbs and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Add a pinch of chilli flakes (if using) and season with salt and pepper. Stir to combine.
When risotto is ready, stir through grated Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. Stir through mixed leaves until wilted. Season to taste.
Divide the red pesto and veggie risotto between bowls. Top with the almond-herb pangrattato. Serve with any remaining lemon wedges.