Bacon & Leek Risotto
with Basil Pesto & Hazelnut Pangrattato
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Soffritto Mix
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Herb & Mushroom Seasoning
1 packet
Roasted hazelnuts
(Contains: Tree nuts; May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
1 packet
Basil Pesto
(Contains: Tree nuts, Milk, Cashew; )
1 packet
Button Mushrooms
100 g
Diced Bacon
1 packet
Calrose Rice
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Leek
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, leek and soffritto mix until golden, 4-6 minutes. • Add herb & mushroom seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water (21/4 cups for 2 people / 41/2 cups for 4 people). Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and roasted hazelnuts, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste. • Remove risotto from oven, then stir through basil pesto, the butter and grated Parmesan cheese. Stir through a splash of water to loosen the risotto if needed. Season to taste.
• Divide bacon and leek risotto between bowls. • Top with hazelnut pangrattato to serve. Enjoy!
