Easy Pesto Tomato, Bacon & Mushroom Risotto
with Baby Leaves & Parmesan- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.
Ingredients
1 packet
diced bacon
1 packet
button mushrooms
1
courgette
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
½
lemon
1 packet
arborio rice
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Baby Leaves
1 sachet
vegetable stock powder
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
boiling water
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice button mushrooms. Cut courgette into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, courgette and mushrooms, stirring occasionally, until tender, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• While the bacon and veggies are cooking, boil the kettle. • Slice lemon into wedges. • To the pan, add risotto-style rice and stir to coat. Add boiling water (2 cups for 2 people / 4 cups for 4 people), diced tomatoes, baby leaves and vegetable stock powder. Stir to combine, then remove from heat.
• Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has been absorbed and rice is ‘al dente’, 24-28 minutes. • When the risotto is ready, stir through basil pesto, grated Parmesan cheese, the butter and a good squeeze of lemon juice. Season to taste.
• Divide pesto tomato, bacon and mushroom risotto between bowls. • Serve with remaining lemon wedges. Enjoy!
