Homestyle Pumpkin & Bacon Leek Risotto
with Basil Pesto & Parmesan Cheese
This roasted pumpkin and leek risotto comes together in the oven, leaving you to kick your feet up and enjoy quality time with the ones who matter. Basil pesto stirred through at the end adds a pop of bright flavour, elevating this dish to a whole new level of yum.
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Ingredients
1
Diced Bacon
1
Garlic & Herb Seasoning
1
Vegetable Stock Powder
1
Leek
1
Peeled Pumpkin Pieces
1 packet
Plant-Based Basil Pesto
1
baby leaves
1
Grated Parmesan Cheese
(Contains Milk; )
1
Calrose Rice
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
Not included in your delivery
1
olive oil
water
butter
(Contains Milk; )
white wine vinegar
Nutrition Values
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook arborio rice and garlic & herb seasoning, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove pan from heat. Transfer risotto to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 28-32 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240ºC/220ºC fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Add arborio rice and garlic & herb seasoning, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove pan from heat. Transfer risotto to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 28-32 minutes.
• Meanwhile, thickly slice leek. • Place leek and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 12-15 minutes.
• Remove risotto from oven and stir through the butter, roasted veggies, basil pesto, baby leaves and a drizzle of white wine vinegar. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• Divide homestyle pumpkin and leek risotto between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!