Bacon, Chicken & Leek Risotto
with Basil Pesto & Garlic Pangrattato
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Ingredients
Garlic
1
Chicken Breast
(May be present Gluten, Soy. )
1
Diced Bacon
1
Garlic & Herb Seasoning
1
Chicken-Style Stock Powder
1
Panko Breadcrumbs
(Contains Gluten; )
1
Basil Pesto
1
baby leaves
1
Leek
1
Arborio Rice
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
water
butter
(Contains Milk; )
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you’ve added chicken breast, cut into 2cm chunks.
-------------------------CCM TEXT------------------------ • Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken with bacon until browned and cooked through (when no longer pink inside), 5-6 minutes. Continue with recipe as above.
----------------------------CCM TEXT---------------------------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, diced bacon and leek, breaking up with a spoon, until bacon is golden and chicken is cooked through, 5-6 minutes. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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.
• 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.
• 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.
• Divide bacon and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ --------------------------------CCM TEXT--------------------------- • Divide bacon, chicken and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!