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Bacon & Garlicky Basil Pesto Risotto
Bacon & Garlicky Basil Pesto Risotto

Bacon & Garlicky Basil Pesto Risotto

with Green Veggies & Parmesan

Brimming with smokey bacon, rich basil pesto and sharp Parmesan, every mouthful of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of this deliciousness.

Allergens:
Milk
Cashew

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.

Preparation Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Green Beans

1 packet

arborio rice

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Brown Onion

1 sachet

Garlic & Herb Seasoning

180 g

Diced Bacon

(May be present: Soy, Milk.)

1

Lemon

Nutritional Values

Calories759 kcal
Energy (kJ)3180 kJ
Fat31.7 g
of which saturates9.9 g
Carbohydrate84.4 g
of which sugars9.5 g
Dietary Fibre6.5 g
Protein29.4 g
Sodium1820 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Trim green beans and cut into thirds. • Zest lemon to get a pinch, then slice into wedges.

Cook the bacon
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up bacon with a spoon, until onion is softened and bacon is golden, 6-7 minutes.

3

• Add arborio rice and garlic & herb seasoning, stirring to coat. • Add the water, lemon zest and chicken-style stock powder, combine then bring to the boil.

Bake the risotto
4

• Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Stir through a splash of water and green beans. Bake until liquid is absorbed, 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.

5

• When the risotto is ready, stir through shaved Parmesan cheese, basil pesto, baby spinach leaves, the butter and a squeeze of lemon juice. • Once baby spinach is slightly wilted, season with pepper.

6

• Divide bacon and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!

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