Easy Bacon & Basil Pesto Risotto
with Parmesan & Almonds
Brimming with smokey bacon, bright and herby pesto and sharp Parmesan, plus blistered cherry tomatoes to balance the richness, every bite of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of 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 bag
baby spinach leaves
1 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
1 packet
basil pesto
(Contains Milk;)
1 punnet
snacking tomatoes
2 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 cup
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes until blistered, 4-5 minutes. • Reduce heat to medium-high. Add the butter and diced bacon and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook, stirring, until fragrant, 1 minute.
• Add arborio rice to the pan, stirring to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken-style stock powder. Stir to combine, then remove from heat. • Transfer risotto mixture to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is ready, stir through basil pesto, baby spinach leaves and grated Parmesan cheese (reserve a pinch to use in step 4!). • Season with salt and pepper to taste.
• Divide bacon and basil pesto risotto between bowls. • Sprinkle with slivered almonds and reserved Parmesan to serve. Enjoy!