Bacon, Courgette & Leek Risotto

Name: Bacon, Courgette & Leek Risotto with Basil Pesto & Garlic Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 100 g Diced Bacon; 1 packet Baby Spinach Leaves; 1 packet Calrose Rice; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 Leek

with Basil Pesto & Garlic Pangrattato

4.5(1.1K)

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Calories

764 kcal

Protein

26.7g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Cashew
Milk
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

100 g

Diced Bacon

1 packet

Baby Spinach Leaves

1 packet

Calrose Rice

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Leek

Nutrition Values

Calories764 kcal

Energy (kJ)3200 kJ

Fat26 g

of which saturates7.8 g

Carbohydrate101 g

of which sugars6.9 g

Dietary Fibre2.8 g

Protein26.7 g

Sodium1210 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

•Baking Dish

Cooking Steps

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, courgette and leek, breaking up with a spoon, until golden, 3-4 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.

• 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.