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Basil Pesto & Bacon Risotto

Basil Pesto & Bacon Risotto

with Parmesan & Walnuts

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You can't beat a baked risotto for an easy dinner that's comforting, satisfying and unfailingly delicious. This one has bacon, basil pesto, Parmesan and walnuts – a foolproof combination that's sure to please.

Allergens:Tree NutsMilk

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

Total Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

3 clove

garlic

1 bag

green beans

1 unit

lemon

1 packet

diced bacon

2 packet

arborio rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

2 cube

chicken-style stock powder

2 packet

walnuts

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 punnet

basil

2 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

basil pesto

(ContainsTree Nuts, Milk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

4 cup

water

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
Fat48.5 g
of which saturates16.5 g
Carbohydrate87.2 g
of which sugars5 g
Dietary Fibre0 g
Protein26.1 g
Cholesterol0 mg
Sodium944 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Trim and slice the green beans into 2cm pieces. Zest the lemon to get a generous pinch, then slice into wedges.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and diced bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.

3

Add the arborio rice to the pan and stir to coat. Add the water, lemon zest and crumbled chicken stock cubes and bring to the boil.

4

Transfer the risotto to a large baking dish. Cover tightly with foil and bake for 15 minutes. Remove the dish from the oven and stir through a splash of water and add the green beans. Re-cover with foil and bake until the liquid is absorbed and the rice is 'al dente', 15-20 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

5

While the risotto is baking, roughly chop the walnuts. Pick the basil leaves and roughly chop. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. When the risotto is ready, stir through the butter, basil pesto, grated Parmesan cheese and a squeeze of lemon juice. Season to taste with salt and pepper. Stir through the baby spinach leaves until wilted.

TIP: Add a splash of water to loosen the risotto if needed!

6

Divide the basil pesto and bacon risotto between bowls. Serve with any remaining lemon wedges. Garnish with the toasted walnuts and basil leaves.