Bacon & Basil Pesto Risotto

Name: Bacon & Basil Pesto Risotto with Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Basil Pesto; 200 g Diced Bacon; 1 packet baby leaves; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 Lemon

with Parmesan Cheese

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Tags:

Naturally Gluten-Free

Allergens:

Milk

•Tree nuts

•Cashew

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

200 g

Diced Bacon

1 packet

baby leaves

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Lemon

Nutrition Values

Calories800 kcal

Energy (kJ)3350 kJ

Fat36.3 g

of which saturates12.3 g

Carbohydrate83.1 g

of which sugars6.4 g

Dietary Fibre5.1 g

Protein31 g

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice leek. Zest lemon to get a pinch, then slice into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, leek and diced bacon, stirring, until onion has softened and bacon is starting to brown, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute.

• Add arborio rice to the pan and stir to coat. • Add the water, lemon zest and vegetable stock powder and bring to the boil.

• Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When the risotto is done, stir through grated Parmesan cheese, the butter, baby spinach leaves and a squeeze of lemon juice. Season to taste.

TIP: Stir through a splash of water to loosen the risotto if needed.

• Divide risotto between bowls. • Drizzle basil pesto over risotto and serve with any remaining lemon wedges. Enjoy!