Bacon, Chicken & Garlicky Basil Pesto Risotto

Name: Bacon, Chicken & Garlicky Basil Pesto Risotto with Green Veggies & Parmesan
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Green Beans; 1 packet risotto-style rice; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 packet Basil Pesto; 1 sachet Vegetable Stock Pot; 1 Brown Onion; 180 g Diced Bacon; 1 Lemon; 330 g Chicken Breast; 1 drizzle olive oil; 2 cup water; 20 g butter

with Green Veggies & Parmesan

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

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

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

Brown Onion

180 g

Diced Bacon

(May be present: Soy, Milk.)

Lemon

330 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories1050 kcal

Energy (kJ)4400 kJ

Fat47.2 g

of which saturates17.3 g

Carbohydrate85.7 g

of which sugars9.9 g

Dietary Fibre7.1 g

Protein65.5 g

Sodium1960 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• 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.