Bacon & Leek Risotto
with Basil Pesto & Almond Pangrattato- Gluten(Wheat)
- Almond
- Milk
- Cashew
- Pine Nut
- Walnut
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 and crunchy almond pangrattato. We won’t keep you any longer, dig in!
Ingredients
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
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
flaked almonds
(Contains: Almond; )
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 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.
• Meanwhile, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook flaked almonds and 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 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 almond pangrattato to serve. Enjoy!
