Brimming with smokey bacon, rich basil pesto and sharp Parmesan, every mouthful of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of this deliciousness.
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.
1
brown onion
1 bag
green beans
2 clove
garlic
½
lemon
1 packet
chicken breast
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
basil pesto
(Contains Milk;)
1 bag
kale
1 packet
Parmesan cheese
(Contains Milk;)
1
olive oil
2 cup
water
20 g
butter
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Trim green beans and cut into thirds. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. Cut chicken breast into 2cm chunks.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, chicken and diced bacon, breaking up bacon with a spoon, until chicken has browned and bacon is golden, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute.
• Add arborio rice and garlic & herb seasoning, stirring to coat. • Add the water, lemon zest and chicken-style stock powder, then bring to the boil.
• Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Stir through a splash of water and the green beans. Bake until liquid is absorbed, beans are tender and rice is ‘al dente’, a further 5-8 minutes. • Meanwhile, thinly slice kale, discarding any larger pieces of stalk.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is ready, stir through shaved Parmesan cheese, basil pesto, sliced kale, the butter and a squeeze of lemon juice. • Once the kale is slightly wilted, season with pepper.
• Divide chicken, bacon and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!