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Bacon, Red Pesto & Veggie Risotto

Bacon, Red Pesto & Veggie Risotto

Bacon, Red Pesto & Veggie Risotto

with Lemon & Garlic Pangrattato

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Allergens:

Milk

•Almond

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

brown onion

2

garlic

1

lemon

1

chilli flakes

1

red pesto

1

diced bacon

1

arborio rice

1

vegetable stock pot

1

green beans

1

thyme

1

baby spinach leaves

Not included in your delivery

1

olive oil

1

butter

1

water

Nutritional Values

Energy (kJ)4056 kJ

Fat53 g

of which saturates16.6 g

Carbohydrate91.2 g

of which sugars15.9 g

Protein29.4 g

Sodium2146 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Finely chop garlic. Pick thyme leaves. • Trim green beans, then roughly chop. Set aside.

2

• In a large frying pan, heat 1/2 the butter with a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. • Add arborio rice, stirring to coat. Add the water and vegetable stock pot. Bring to the boil. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you’ve added diced bacon, add the bacon with the onion. Cook, breaking up bacon with a spoon, until browned, 5-6 minutes. Continue with the step.

3

• Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake for 20 minutes. • Remove risotto from oven. Stir through green beans and a splash of water. • Re-cover with foil, then 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.

4

• Meanwhile, slice lemon into wedges.

5

• When the risotto is ready, stir through 1/2 the grated Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. • Stir through baby spinach leaves until wilted. Season to taste.

6

• Divide red pesto and veggie risotto between bowls. • Sprinkle with remaining Parmesan and a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!

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