Double Bacon & Zucchini Risotto
with Basil Pesto & Pangrattato
Few things are as comforting as risotto. This delightful dish has everything you want and more – smokey bacon and charred courgette. Top it off with a crunchy pangrattato and you’ve got pure happiness in a bowl.
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 clove
garlic
1
zucchini
2 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1
brown onion
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. • Finely chop garlic. Finely chop brown onion. Slice the zucchini into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and onion and cook, breaking up with a spoon, until golden, 5-6 minutes. Then add zucchini and cook for a further 2-3 mins. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and water. Bring to the boil, then remove from the heat.
• Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Add panko breadcrumbs (see ingredients) and cook, stirring until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl and season to taste.
• Remove the risotto from the oven and stir through the baby spinach leaves, basil pesto and shaved Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season with pepper.
• Divide the bacon & zucchini risotto between bowls. • Top with the garlic pangrattato to serve. Enjoy!