Easy Pork, Bacon & Mushroom Pesto Risotto

Name: Easy Pork, Bacon & Mushroom Pesto Risotto with Baby Leaves & Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet diced bacon; 1 packet button mushrooms; 1 courgette; 2 clove garlic; 1 sachet Garlic & Herb Seasoning; ½ lemon; 1 packet arborio rice; 2 cup boiling water; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Baby Leaves; 1 sachet vegetable stock powder; 1 packet basil pesto; 1 packet Grated Parmesan Cheese; 15 g butter; 1 packet pork mince

with Baby Leaves & Parmesan

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Calories

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Protein

51.4g protein

Total

45 minutes

Difficulty

Easy

cosy-comforts

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

diced bacon

1 packet

button mushrooms

courgette

2 clove

garlic

1 sachet

Garlic & Herb Seasoning

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; )

1 packet

pork mince

Not included in your delivery

olive oil

2 cup

boiling water

15 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)4501 kJ

Fat57.5 g

of which saturates19.4 g

Carbohydrate87 g

of which sugars11.8 g

Dietary Fibre7.3 g

Protein51.4 g

Sodium1949 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 Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Thinly slice button mushrooms. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, diced bacon and mushrooms, breaking mince up with a spoon, 3-4 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 arborio 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.