Chicken, Bacon & Zucchini Risotto
with Basil Pesto & Pangrattato
Few things are as comforting as risotto. This delightful dish has everything you want and more – smokey bacon, chicken and charred zucchini. Top it off with a crunchy pangrattato and you’ve got pure happiness in a bowl.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 clove
garlic
1
brown onion
1
zucchini
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Finely chop brown onion. • Slice zucchini into half-moons. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and onion and cook, breaking up bacon with a spoon, until golden, 3-4 minutes. • Add zucchini and cook, stirring, until softened, 2-3 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from the heat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest.
• Transfer the risotto to a large baking dish. • Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and season to taste.
• Remove risotto from the oven and stir through baby spinach leaves, basil pesto and Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season with pepper.
• Divide the bacon and zucchini risotto between bowls. • Top with chicken & garlic pangrattato to serve. Enjoy!