Double Bacon & Mushroom Basil Pesto Risotto
with Cherry Tomatoes & Parmesan
This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.
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 packet
sliced mushrooms
2 packet
diced bacon
(May be present: Soy. )
2 clove
garlic
1 packet
silverbeet
1 packet
snacking tomatoes
½
lemon
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook sliced mushrooms and diced bacon, in batches, breaking up with a spoon, 6-8 minutes.
• Meanwhile, finely chop garlic. • Roughly chop silverbeet. • Halve snacking tomatoes. • Slice lemon into wedges.
• To the frying pan, add risotto-style rice and garlic and stir to coat. Add the water, chicken stock pot and snacking tomatoes. • Stir to combine then remove from the heat. Transfer 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. • When risotto is ready, stir through basil pesto, Parmesan cheese, silverbeet, a good squeeze of lemon juice and the butter, until combined. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• Divide bacon and mushroom basil pesto risotto between bowls. Serve with any remaining lemon wedges. Enjoy!