Nonna's Chicken, Bacon & Zucchini Risotto
with Pangrattato & Basil Pesto
Few things are as comforting as risotto. This delightful dish has everything you want and more - smokey bacon, chicken, charred zucchini and tender baby broccoli. You’ve got pure happiness in a bowl.
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.
Ingredients
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Baby Broccoli
packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic and brown onion.
• Roughly chop baby broccoli.
• Slice zucchini into half-moons.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and onion and cook, breaking up with a spoon, until golden, 3-4 minutes.
• Add zucchini and baby broccoli and cook, stirring, until softened, 2-3 minutes.
• Add garlic & herb seasoning and risotto-style rice, stirring until fragrant, 1-2 minutes.
• Add chicken stock and the water. Bring to the boil, then remove from heat.
• Transfer risotto to a baking dish.
• Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is cooking, wipe out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• Return frying pan 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.
• Remove risotto from the oven and stir through basil pesto, Parmesan cheese and cooked chicken.
• Stir through a splash of water to loosen the risotto if needed. Season with pepper.
• Divide chicken, bacon and zucchini risotto between bowls.
• Top with garlic pangrattato to serve. Enjoy!
