Bacon & Red Pesto Risotto
with Lemon & Parsley Pangrattato
Cosy up to a classic and comforting Italian feast! With smokey bacon, rich red pesto and sweet cherry tomatoes, every mouthful is an explosion of flavour. Buon appetito!
The quantities provided above are averages only.
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
½ punnet
cherry tomatoes
1 packet
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1
brown onion
3 clove
garlic
1 bag
parsley
½
lemon
1 packet
diced bacon
(May be present: Soy. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 tub
chicken stock pot
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 sachet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Halve the cherry tomatoes (see ingredients). Place the cherry tomatoes, peeled & chopped pumpkin and garlic & herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the brown onion. Finely chop the garlic. Roughly chop the parsley leaves. Zest the lemon to get a good pinch, then slice into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the diced bacon and onion until slightly golden, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and chicken stock pot. Stir to combine and bring to the boil. Remove from the heat. Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes.
While the risotto is baking, wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and the remaining garlic and cook until fragrant, 1 minute. Transfer to a medium bowl. Add the parsley, season to taste and stir to combine. Set aside.
When the risotto is ready, stir through the butter, red pesto, grated Parmesan cheese and a squeeze of lemon. Gently stir the baby spinach leaves and roasted vegges through the risotto. Season to taste.
Divide the bacon and red pesto risotto between bowls. Top with the lemon and parsley pangrattato and serve with the remaining lemon wedges.