Bacon, Chicken, Mushroom & Basil Pesto Risotto
with Silverbeet, Tomato & Parmesan
- Milk
- Cashew
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Gluten
- Wheat
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.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
90 g
Diced Bacon
(May be present: Soy, Milk)
2
Garlic
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
1
Silverbeet
1 packet
Sliced Mushrooms
1
Tomato
1
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. • Cook sliced mushrooms and diced bacon, breaking up with a spoon, 6-8 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, finely chop garlic. • Roughly chop silverbeet. • Halve snacking tomatoes. • Slice lemon into wedges.
• To the frying pan, add arborio rice and garlic and stir to coat. Add the water, herb & mushroom seasoning, 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 with salt and pepper.
• Divide bacon, chicken and mushroom basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!
