This risotto is green and keen. Leek and bacon are coming together to form an unstoppable duo with plenty of flavour from the basil pesto stirred through, plus a crunchy garlic pangrattato for yummy texture. We won’t keep you any longer, dig in!
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
1
Leek
Garlic
1
Diced Bacon
1
Garlic & Herb Seasoning
1
Calrose Rice
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
baby leaves
1
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1
Grated Parmesan Cheese
(Contains Milk; )
olive oil
water
butter
(Contains Milk; )
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and leek, breaking up with a spoon, until golden, 3-4 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add the water and bring to the boil, then remove from heat..
• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• Remove risotto from oven, then stir through baby leaves, plant-based basil pesto, the butter and grated Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season to taste.
• Divide bacon and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!