Basil Pesto, Courgette & Bacon Risotto

Name: Basil Pesto, Courgette & Bacon Risotto with Almond Pangrattato & Parsley
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 sachet Vegetable Stock Powder; 1 packet Plant-Based Basil Pesto; 1 packet Roasted almonds; 100 g Diced Bacon; 1 packet baby leaves; 1 packet Calrose Rice; 1 packet Parsley; 1 Courgette; 1 Leek; 1 drizzle olive oil; 2 cup water; 30 g plant-based butter

with Almond Pangrattato & Parsley

Get up to $175 off

This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almond pangrattato to sprinkle over at the end. Such a small factor takes this bacon and veggie meal to the next level – taste it and see!

Allergens:

Wheat

•Gluten

•Almond

•Milk

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

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

1 packet

Plant-Based Basil Pesto

1 packet

Roasted almonds

(Contains: Almond; )

100 g

Diced Bacon

1 packet

baby leaves

1 packet

Calrose Rice

1 packet

Parsley

Courgette

Leek

Not included in your delivery

1 drizzle

olive oil

2 cup

water

30 g

plant-based butter

(Contains: Milk; )

Nutrition Values

Calories842 kcal

Energy (kJ)3520 kJ

Fat33 g

of which saturates6.1 g

Carbohydrate104 g

of which sugars6.9 g

Dietary Fibre4.7 g

Protein26.9 g

Sodium1390 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 Paper

•Baking Tray

•Baking Dish

•Large Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. Slice courgette into rounds. • Place leek and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat half the plant-based butter and a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Add arborio rice, garlic & herb seasoning and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.

• Remove the baking dish from the oven, then stir through plant-based basil pesto and the remaining plant-based butter. • Gently stir through baby spinach leaves and roasted veggies.

TIP: Stir through a splash of water to loosen the risotto if needed.