Diced Bacon & Green Veggie Risotto
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Diced Bacon & Green Veggie Risotto

Diced Bacon & Green Veggie Risotto

with Basil Pesto

Our plant-based basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of bacon bits and you have a dish that delivers deliciousness with every mouthful.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Allergens:
Almond

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

green beans

1 bag

celery

1 packet

arborio rice

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1 bag

baby spinach leaves

pinch

chilli flakes

Not included in your delivery

olive oil

2 cup

boiling water

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Nutritional Values

Energy (kJ)2397 kJ
Fat19.6 g
of which saturates3.5 g
Carbohydrate80 g
of which sugars4.9 g
Protein16.9 g
Sodium1788 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Trim green beans and roughly chop. • Finely chop celery.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, until fragrant, 1 minute.

3
3

• To pan, add the boiling water (2 cups for 2P / 4 cups for 4P) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through green beans and a splash of water. Bake until liquid is absorbed, green 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.

4
4

• Once the green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

5
5

• Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.

6
6

• Divide risotto between bowls. • Top with bacon and a pinch of chilli flakes (if using) to serve. Enjoy!