Bacon, Leek & Chicken Risotto

Name: Bacon, Leek & Chicken Risotto with Basil Pesto & Almond Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 packet Panko Breadcrumbs; 1 sachet Herb & Mushroom Seasoning; 1 packet Roasted hazelnuts; 1 packet Basil Pesto; 320 g Chicken Breast; 100 g Diced Bacon; 1 packet Soffritto Mix; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Leek

with Basil Pesto & Almond Pangrattato

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Allergens:

Wheat

•Gluten

•Tree nuts

•Milk

•Cashew

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

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; )

320 g

Chicken Breast

100 g

Diced Bacon

1 packet

Soffritto Mix

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Leek

Nutrition Values

Calories1010 kcal

Energy (kJ)4210 kJ

Fat35.4 g

of which saturates9.1 g

Carbohydrate104 g

of which sugars9.7 g

Dietary Fibre5.1 g

Protein63.9 g

Sodium1640 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.

Cooking Steps

Custom Recipe: If you've add chicken breast to your meal, cut chicken into 2cm chunks.

Custom Recipe: Before cooking bacon and veggies, heat frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue with step.

• 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!