Basil Pesto & Bacon Risotto

Name: Basil Pesto & Bacon Risotto with Feta & Baby Leaves
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Herb & Mushroom Seasoning; ½ 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 Plant-Based Basil Pesto; 1 packet Cow's Milk Feta; 1 drizzle olive oil; 2.25 cup boiling water; 20 g butter

with Feta & Baby Leaves

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Calories

981 kcal

Protein

34.6g protein

Total

40 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk
Cashew
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens
Cashew
Pine nut

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 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

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

Plant-Based Basil Pesto

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

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut)

Not included in your delivery

1 drizzle

olive oil

2.25 cup

boiling water

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories981 kcal

Energy (kJ)4100 kJ

Fat56.8 g

of which saturates26.4 g

Carbohydrate80.6 g

of which sugars4.6 g

Dietary Fibre2.7 g

Protein34.6 g

Sodium2540 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 (see ingredients) and celery.
• Finely chop garlic.

Little cooks: Don your goggles and have a go at peeling off the onion’s outer
layer.

• 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, 6-7 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 (see ingredients) and the butter. Stir through a splash of water to
loosen risotto if needed.
• Season with a pinch of salt and pepper.

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.