Diced Bacon & Green Veggie Risotto
with Basil Pesto
Our plant-based basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of bacon bits and you have a dish that delivers deliciousness with every mouthful.
This recipe is under 650kcal per serving.
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
1 bag
green beans
1 bag
celery
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
diced bacon
(May be present: Soy. )
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
2 cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Trim green beans and roughly chop. • Finely chop celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, until fragrant, 1 minute.
• To pan, add the boiling water (2 cups for 2P / 4 cups for 4P) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through green beans and a splash of water. Bake until liquid is absorbed, green beans are tender and rice is ‘al dente’, a further 5-8 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Once the green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.
• Divide risotto between bowls. • Top with bacon and a pinch of chilli flakes (if using) to serve. Enjoy!