Basil Pesto & Bacon Risotto

Name: Basil Pesto & Bacon Risotto with Parmesan
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 Red Onion; 100 g Diced Bacon; 1 Celery; 1 packet baby leaves; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Basil Pesto

with Parmesan

Get up to $175 off

Creamy, dreamy, and packed with flavour—this vibrant risotto is pure comfort in a bowl! Smokey bacon meets herbaceous pesto, with Parmesan bringing the perfect cheesy finish. Every bite is rich, savoury, and utterly irresistible. Who knew indulgence could be this easy?

Allergens:

Milk

•Cashewnoten

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

Red Onion

100 g

Diced Bacon

Celery

1 packet

baby leaves

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Basil Pesto

(Contains: Cashewnoten, Milk; )

Nutrition Values

Calories650 kcal

Energy (kJ)2720 kJ

Fat24 g

of which saturates7.9 g

Carbohydrate82.9 g

of which sugars5 g

Dietary Fibre4.3 g

Protein22.4 g

Sodium1460 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

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice onion and celery. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, onion, and celery breaking up with a spoon, until golden and tender, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove from heat, then add risotto-style rice, herb & mushroom seasoning, chicken-style stock powder and the boiling water (21/4 cups for 2 people / 41/2 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 plant-based basil pesto, baby leaves and the butter. Stir through a splash of water to loosen risotto if needed. • Season with a pinch of salt and pepper.