Basil Pesto & Bacon Risotto

Name: Basil Pesto & Bacon Risotto with Parmesan
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 leek; 1 packet diced bacon; 1 packet onion & garlic paste; 1 packet arborio rice; 1 sachet Herb & Mushroom Seasoning; 1 sachet Chicken-Style Stock Powder; 2.25 cup boiling water; 1 packet basil pesto; 1 bag baby spinach leaves; 20 g butter; 1 packet Grated Parmesan Cheese

with Parmesan

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This risotto is glowing green, a good sign for a delicious dinner. Leek, bacon and fresh basil pesto are coming together to form an unstoppable trio with plenty of flavour from abundance of extra tastes like onion, garlic and mushroom. We won’t keep you any longer, dig in!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Climate Superstar

Allergens:

Milk

•Almond

•Cashewnoten

•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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 packet

diced bacon

1 packet

onion & garlic paste

(May be present: Gluten, Uova, Pesce, Latte, Tree Nuts, Sesamsamen, Soja. )

1 packet

arborio rice

1 sachet

Herb & Mushroom Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

basil pesto

(Contains: Milk, Almond, Cashewnoten, Pine Nut, Walnut; )

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2.25 cup

boiling water

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3297 kJ

Fat35.5 g

of which saturates9.6 g

Carbohydrate91 g

of which sugars5.9 g

Protein25.9 g

Sodium1767 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. Boil the kettle. • Thinly slice leek.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and leek, breaking up with a spoon, until golden and tender, 5-6 minutes. • Add onion & garlic paste and cook until fragrant, 1-2 minutes. • Remove from heat, then add arborio rice, herb & mushroom seasoning, chicken-style stock powder, the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Stir to combine.

• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven, then stir through basil pesto, baby spinach leaves and the butter. Stir through a splash of water to loosen risotto if needed. • Season with a pinch of salt and pepper.