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Bacon & Leek Risotto

Bacon & Leek Risotto

with Basil Pesto & Garlic Pangrattato

This risotto is green and keen. Leek and bacon are coming together to form an unstoppable duo with plenty of flavour from the basil pesto stirred through, with spinach and a crunchy garlic pangrattato. We won’t keep you any longer, dig in!

Tags:
Climate Superstar
Allergens:
Gluten(Wheat)
•Milk
•Almond
•Cashew
•Pine Nut
•Walnut

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

Total Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

leek

1 clove

garlic

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 packet

risotto-style rice

1 sachet

Chicken-Style Stock Powder

½ packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 packet

baby leaves

1 packet

basil pesto

(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3460 kJ
Fat40.5 g
of which saturates15.1 g
Carbohydrate90.8 g
of which sugars5.9 g
Protein25.4 g
Sodium1607 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.

Utensils

•Large Frying Pan
•Baking Dish

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and leek, breaking up with a spoon, until golden, 3-4 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from heat.

3
3

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

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

4
4

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.

5
5

• Remove risotto from oven, then stir through baby leaves, basil pesto, the butter and grated Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season to taste.

6
6

• Divide bacon and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!