Chicken, Bacon & Basil Pesto Risotto
with Green Veggies & Parmesan
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.
Ingredients
1
brown onion
1 bag
green beans
1 packet
chicken breast
1 packet
diced bacon
(May be present: Soy, Milk. )
½
lemon
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
2 cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Trim green beans and cut into thirds. • Zest lemon to get a pinch, then slice into wedges. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up bacon with a spoon, until onion is softened and bacon is golden, 6-7 minutes.
• 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 green beans. Bake until liquid is absorbed, beans are tender and rice is ‘al dente’, a further 5-8 minutes. • Meanwhile, 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 (when no longer pink inside), 5-6 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is ready, stir through shaved Parmesan cheese, cooked chicken, basil pesto, baby spinach leaves, the butter and a squeeze of lemon juice. • Once the baby spinach is slightly wilted, season with pepper.
• Divide chicken, bacon and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!