Basil Pesto Chicken & Bacon Risotto

Name: Basil Pesto Chicken & Bacon Risotto with Parmesan
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Onion; 1 celery; 2 clove garlic; 1 packet diced bacon; 1 packet risotto-style rice; 1 sachet Herb & Mushroom Seasoning; 1 sachet Chicken-Style Stock Powder; 2.25 cup boiling water; 1 packet Plant-Based Basil Pesto; 1 packet Baby Leaves; 20 g butter; 1 packet Grated Parmesan Cheese; 1 packet Diced Chicken

with Parmesan

4.5(1.1K)

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Calories

824 kcal

Protein

56.4g protein

Total

40 minutes

Difficulty

Easy

Kid Friendly

Allergens:

cashews
Milk
May contain traces of allergens
Eggs
Gluten
Fish
Milk
Sesame
Soy

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?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Onion

celery

2 clove

garlic

1 packet

diced bacon

1 packet

risotto-style rice

1 sachet

Herb & Mushroom Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

Plant-Based Basil Pesto

(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy)

1 packet

Baby Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Diced Chicken

Not included in your delivery

olive oil

2.25 cup

boiling water

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3451 kJ

Calories824 kcal

Fat27.2 g

of which saturates8.7 g

Carbohydrate89.3 g

of which sugars10.4 g

Dietary Fibre7.6 g

Protein56.4 g

Sodium1547 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

PDF

• 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 chicken, diced bacon, brown onion and celery, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove from heat, then add arborio rice, herb & mushroom seasoning, chicken-style stock powder and 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.