Bacon, Leek & Chicken Risotto

Name: Bacon, Leek & Chicken Risotto with Basil Pesto & Almond Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 clove garlic; 1 packet diced bacon; 1 bag Soffritto Mix; 1 sachet Garlic & Herb Seasoning; 1 packet arborio rice; 1 sachet Chicken-Style Stock Powder; 2 cup water; 1 packet chicken breast; ½ packet panko breadcrumbs; 1 packet flaked almonds; 1 packet basil pesto; 20 g butter; 1 packet Grated Parmesan Cheese

with Basil Pesto & Almond Pangrattato

Get up to $175 off

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 the bacon and a crunch almond pagrattato. We won’t keep you any longer, dig in!

Allergens:

Gluten(Wheat)

•Almond

•Milk

•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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 clove

garlic

1 packet

diced bacon

1 bag

Soffritto Mix

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

Chicken-Style Stock Powder

1 packet

chicken breast

½ packet

panko breadcrumbs

1 packet

flaked almonds

1 packet

basil pesto

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

2 cup

water

20 g

butter

Nutrition Values

Energy (kJ)4415 kJ

Fat48.3 g

of which saturates16.3 g

Carbohydrate95.3 g

of which sugars8.6 g

Protein58.8 g

Sodium1695 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 Non-Stick Pan

•Baking Dish

Cooking Steps

• 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 high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add diced bacon, leek and soffritto mix and cook, until golden, 4-6 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. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

• Meanwhile, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and flaked almonds, 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 spinach leaves, basil pesto, the butter and grated Parmesan cheese. Stir through a splash of water to loosen the risotto if needed. Season to taste.