Easy Bacon & Basil Pesto Risotto
with Parmesan & Roasted 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 punnet
snacking tomatoes
1 packet
diced bacon
(May be present: Soy, Milk. )
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 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
2 cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes, stirring, until blistered, 4-5 minutes. • Reduce heat to medium-high. Add the butter, diced bacon and silverbeet and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• To the frying pan, add arborio rice, 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 and shaved Parmesan cheese. • Season with salt and pepper to taste.
• Roughly chop roasted almonds. • Divide bacon and basil pesto risotto between bowls. Sprinkle with almonds. Enjoy!