Cheesy Double Bacon & Leek Pesto Risotto
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Cheesy Double Bacon & Leek Pesto Risotto

Cheesy Double Bacon & Leek Pesto Risotto

with Garlic Pangrattato

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!

Allergens:
Milk
Gluten(Wheat)
cashews

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

Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Leek

Garlic

2

Diced Bacon

1

Garlic & Herb Seasoning

1

Panko Breadcrumbs

(Contains Gluten(Wheat); )

1

baby leaves

1

Grated Parmesan Cheese

(Contains Milk; )

1

risotto-style rice

1

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

water

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3834 kJ
Calories916 kcal
Fat46.4 g
of which saturates17.8 g
Carbohydrate88.6 g
of which sugars5.1 g
Dietary Fibre1.5 g
Protein32.2 g
Sodium1603 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.

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

2

• 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.. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 (cook in batches if your pan is getting crowded). • 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide bacon and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!