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Plant-Based Basil Pesto & Pumpkin Risotto with Almond Pangrattato & Parsley

This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almonds pangrattato to sprinkle over at the end. Such a small factor takes this plant-based veggie meal to the next level – taste it and see! Unfortunately, this week's arborio rice was in short supply, so we've replaced it with Israeli couscous. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

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Climate Superstar Plant Based winter-cravings
Prep: 45 mins
Cook: 45 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 leek
  • 1 bag peeled pumpkin pieces
  • 3 garlics
  • 30 gr plant-based butter
  • 1 sachet garlic & herb seasoning
  • 2 packets israeli couscous
  • 1 sachet vegetable stock powder
  • 2 cups water
  • 0.5 packets panko breadcrumbs
  • 0.5 packets roasted almonds
  • 1 packet plant-based basil pesto
  • 1 bag baby spinach leaves
  • 1 bag parsley
  • 1 olive oil
  • 2 leeks
  • 1 bag peeled pumpkin pieces
  • 6 garlics
  • 60 gr plant-based butter
  • 2 sachets garlic & herb seasoning
  • 4 packets israeli couscous
  • 1 sachet vegetable stock powder
  • 4 cups water
  • 1 packet panko breadcrumbs
  • 1 packet roasted almonds
  • 1 packet plant-based basil pesto
  • 1 bag baby spinach leaves
  • 1 bag parsley

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Thickly slice leek.
    • Place leek and peeled pumpkin pieces on a
    lined oven tray. Drizzle with olive oil and season
    with salt and pepper.
    • Toss to coat, spread out evenly, then roast until
    tender, 20-25 minutes.
  2. • Meanwhile, finely chop garlic.
    • In a large frying pan, heat half the plant-based
    butter and a drizzle of olive oil over
    medium-high heat. Cook garlic & herb
    seasoning, Israeli couscous and half the garlic,
    stirring, until fragrant, 1-2 minutes.
    • Add vegetable stock powder and the water.
    Bring to the boil, then remove from heat.
  3. • Transfer the risotto to a baking dish. Cover
    tightly with foil, then bake until liquid is
    absorbed and couscous is 'al dente',
    28-32 minutes.
  4. • Meanwhile, roughly chop roasted almonds
    (see ingredients).
    • Wipe out the frying pan, then return to
    medium-high heat with a drizzle of olive oil.
    Cook panko breadcrumbs (see ingredients)
    and almonds, stirring, until golden brown,
    3 minutes.
    • Add remaining garlic and cook until fragrant,
    1-2 minutes. Season and set aside.
  5. • Remove the baking dish from oven, then stir
    through plant-based basil pesto and the
    remaining plant-based butter.
    • Gently stir through baby spinach leaves and
    roasted veggies.
    TIP: Stir through a splash of water to loosen the
    risotto if needed.
  6. • Divide plant-based basil pesto and pumpkin
    couscous risotto between bowls.
    • Top with almond pangrattato and tear over
    parsley leaves to serve. Enjoy!