with Pear Salad & Almond Pangrattato
Keep warm with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, the earthen taste of the mushrooms blended with a tomato sauce and stirred through with basil pesto come together to create a risotto that has everyone humming from bliss. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Brown Onion
1
Button mushrooms
1 packet
Roasted almonds
1 packet
Plant-based butter
20 g
Garlic & Herb Seasoning
1 sachet
Tomato paste
0.5 packet
Arborio rice
1 packet
Water
2 cup
Vegetable stock powder
1 sachet
Panko breadcrumbs
0.5 packet
Pear
1
Salad leaves
1 bag
Balsamic vinegar
1 drizzle
Plant-Based Basil Pesto
1 packet
Garlic
3 clove
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice button mushrooms. Roughly chop roasted almonds. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over high heat. Cook onion and mushrooms, stirring, until softened, 5-6 minutes. • Add 1/2 the garlic, garlic & herb seasoning, tomato paste (see ingredients) and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder to pan and bring to the boil. • Transfer risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' means rice is cooked through but still has a bit of firmness in middle.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients) until golden, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a small bowl, add almonds, toss to combine and season.
• While the breadcrumbs are toasting, thinly slice pear. In a large bowl, combine pear, salad leaves, a drizzle of balsamic vinegar and olive oil and season. • When risotto is done, stir in plant-based basil pesto and season. • Divide mushroom, tomato and basil pesto risotto between bowls. Top with almond pangrattato and serve with pear salad. Enjoy!
3622
kJ
Energy (kJ)
35.4
g
Fat
8.2
g
of which saturates
113.7
g
Carbohydrate
13.5
g
of which sugars
21.1
g
Protein
1569
mg
Sodium
