Baked Baby Broccoli, Bacon & Pesto Risotto

Name: Baked Baby Broccoli, Bacon & Pesto Risotto with Parmesan & Toasted Walnuts
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Basil Pesto; 100 g Diced Bacon; 1 packet baby leaves; 1 packet Calrose Rice; 1 packet Parsley; 1 Baby Broccoli; 1 packet Grated Parmesan Cheese; 1 Lemon; packet Cherry Tomatoes

with Parmesan & Toasted Walnuts

Get up to $175 off

Allergens:

Milk

•Tree nuts

•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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Vegetable Stock Powder

Red Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

100 g

Diced Bacon

1 packet

baby leaves

1 packet

Calrose Rice

1 packet

Parsley

Baby Broccoli

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Lemon

packet

Cherry Tomatoes

Nutrition Values

Calories689 kcal

Energy (kJ)2880 kJ

Fat24.4 g

of which saturates7.9 g

Carbohydrate86.8 g

of which sugars7.8 g

Dietary Fibre7.6 g

Protein24.8 g

Sodium1380 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

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Cut baby broccoli into thirds. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook bacon and onion, breaking up bacon with a spoon, until browned, 3-4 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Add arborio rice and garlic & herb seasoning, stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.

• Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from heat. Carefully transfer the 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.

• While the risotto is baking, place cherry tomatoes and baby broccoli on a lined oven tray. • Add the brown sugar, then drizzle with olive oil and season with salt and pepper. Toss to coat and roast until veggies are caramelised and tender, 15-20 minutes.

• Wipe out frying pan and return to medium-high heat. Toast flaked almonds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside. • Meanwhile, cut lemon into wedges.

• When the risotto is done, stir through the roasted veggies, baby leaves, grated Parmesan cheese, basil pesto and a generous squeeze of lemon juice. Season to taste.

TIP: Add a splash of water if the risotto looks dry.

• Divide cherry tomato, bacon and basil pesto risotto between bowls. • Top with toasted flaked almonds. Tear over parsley leaves. Serve with any remaining lemon wedges. Enjoy!