Bacon & Mushroom Basil Pesto Risotto
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Bacon & Mushroom Basil Pesto Risotto

Bacon & Mushroom Basil Pesto Risotto

with Cherry Tomatoes & Double Parmesan

This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.

Tags:
Kid Friendly
Allergens:
Milk

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 Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

sliced mushrooms

1 packet

diced bacon

(May be present: Soy, Milk. )

2 clove

garlic

1 packet

silverbeet

1 packet

snacking tomatoes

½

lemon

1 packet

Risotto-Style Rice

1 packet

chicken stock pot

1 packet

basil pesto

(Contains Milk;)

2 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

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Nutritional Values

Energy (kJ)3525 kJ
Calories842 kcal
Fat43.6 g
of which saturates16.4 g
Carbohydrate81.6 g
of which sugars5.2 g
Dietary Fibre9.1 g
Protein27.4 g
Sodium1727 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. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook sliced mushrooms and diced bacon, breaking up with a spoon, 6-8 minutes.

2
2

• Meanwhile, finely chop garlic. • Roughly chop silverbeet. • Halve snacking tomatoes. • Slice lemon into wedges.

3
3

• To the frying pan, add risotto-style rice and garlic and stir to coat. Add the water, chicken stock pot and snacking tomatoes. • Stir to combine then remove from the heat. Transfer risotto mixture to a baking dish cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. • When risotto is ready, stir through basil pesto, Parmesan cheese, silverbeet, a good squeeze of lemon juice and the butter, until combined. • Stir through a splash of water to loosen risotto if needed. Season to taste.

4
4

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