Basil Pesto & Goat Cheese Chicken Risotto
with Bacon & Parmesan
Creamy, dreamy, and packed with flavour—this vibrant risotto is pure comfort in a bowl! Smokey bacon and juicy chicken 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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
½
Red Onion
100 g
Diced Bacon
1
Celery
1 packet
Baby Leaves
300 g
Diced Chicken
1 packet
Calrose Rice
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
1 sachet
Herb & Mushroom Seasoning
1 packet
Goat Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
2.25 cup
boiling water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 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.
• Divide basil pesto chicken and bacon risotto between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
