Brimming with smokey bacon, chicken, 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.
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.
1 sachet
Garlic & Herb Seasoning
1 packet
Green Beans
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Vegetable Stock Pot
1
Brown Onion
180 g
Diced Bacon
(May be present: Soy, Milk.)
1
Lemon
330 g
Chicken Breast
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk;)
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Trim green beans and cut into thirds. • Cut chicken breast into 2cm chunks. • Zest lemon to get a pinch, then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, onion and diced bacon, breaking up bacon with a spoon, until onion is softened and bacon is golden, 6-7 minutes.
• 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.
• 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.
• When the risotto is ready, stir through Parmesan cheese, basil pesto, baby spinach leaves, the butter and a squeeze of lemon juice. • Once baby spinach is slightly wilted, season with pepper.
• Divide bacon, chicken and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!