Bacon & Zucchini Risotto
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Bacon & Zucchini Risotto

Bacon & Zucchini Risotto

with Basil Pesto & Pangrattato

Few things are as comforting as risotto. This delightful dish has everything you want and more – smokey bacon and charred zucchini. Top it off with a crunchy pangrattato and you’ve got pure happiness in a bowl.

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
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 Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 clove

Garlic

1

Brown Onion

1

Zucchini

1

Carrot

1 packet

Diced Bacon

1 sachet

Garlic & Herb Seasoning

1 packet

Risotto-Style Rice

1 sachet

chicken-style stock powder

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

baby spinach leaves

1 packet

basil pesto

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

water

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Nutritional Values

Energy (kJ)3345 kJ
Calories799 kcal
Fat26.2 g
of which saturates7.6 g
Carbohydrate109.8 g
of which sugars13.9 g
Dietary Fibre11.4 g
Protein28.2 g
Sodium1760 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. • Finely chop garlic. • Finely chop brown onion. • Slice zucchini and carrot into half-moons.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and onion and cook, breaking up bacon with a spoon, until golden, 3-4 minutes. • Add zucchini and carrot and cook, stirring, until softened, 2-3 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from the heat.

3
3

• Transfer the risotto to a large baking dish. • Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

4
4

• While the risotto is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and season to taste.

5
5

• Remove risotto from the oven and stir through baby spinach leaves, basil pesto and Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season with pepper.

6
6

• Divide the bacon and zucchini risotto between bowls. • Top with the garlic pangrattato to serve. Enjoy!