Red Pesto & Veggie Risotto
with Parmesan Cheese
Made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic, our red pesto adds a rich and piquant depth of flavour to this risotto. Sprinkle with a herby pangrattato for some zing and crunch, and you have a dinner that delivers deliciousness 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
brown onion
2 clove
garlic
1 bag
green beans
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
vegetable stock pot
1
lemon
1 sprig
rosemary
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
1 pinch
chilli flakes
2 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 brown onion and garlic. Pick and finely chop rosemary leaves. • Trim green beans, then roughly chop.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat 1/2 the butter with a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5 minutes. • Add garlic and rosemary and cook until fragrant, 1 minute. • Add arborio rice, stirring to coat. Add the water and vegetable stock pot. Bring to the boil.
• Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake for 20 minutes. • Remove risotto from oven. Stir through green beans and a splash of water. • Re-cover with foil, then bake until liquid is absorbed, beans are tender and rice is 'al dente', a further 5-8 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, slice lemon into wedges.
• When the risotto is ready, stir through 1/2 the grated Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. • Stir through baby spinach leaves until wilted. Season to taste.
• Divide red pesto and veggie risotto between bowls. • Sprinkle with remaining Parmesan and a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!