Basil Pesto & Bacon Risotto
with Parmesan & Walnuts
You can't beat a baked risotto for an easy dinner that's comforting, satisfying and unfailingly delicious. This one has bacon, basil pesto, parmesan and walnuts – a foolproof combination that's sure to please.
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
1 unit
brown onion
3 clove
garlic
1 bag
green beans
1 unit
lemon
1 packet
bacon
2 packet
arborio rice
2 cube
chicken stock
2 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 punnet
basil
2 packet
grated Parmesan cheese
(Contains Milk;)
1 tub
basil pesto
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
4 cup
water
40 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Trim the green beans and cut into 2cm pieces. Zest the lemon to get a generous pinch, then slice into wedges. Cut the bacon into 1cm pieces.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.
Add the arborio rice to the pan and stir to coat. Add the water, lemon zest, crumble in the chicken stock cubes and bring to the boil.
Transfer the risotto to a large baking dish. Cover tightly with foil and bake for 15 minutes. Remove the dish from the oven, stir through a splash of water and add the green beans. Re-cover with foil and bake until the liquid has been absorbed and the rice is 'al dente', 15-20 minutes.
While the risotto is baking, roughly chop the walnuts. Pick the basil leaves and roughly chop. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. When the risotto is ready, stir through the butter, grated Parmesan cheese, basil pesto and a squeeze of lemon juice. Season to taste with salt and pepper. Add the baby spinach leaves, in batches, until wilted. TIP: Add a splash of water to loosen the risotto if needed!
Divide the bacon and pesto risotto between bowls. Garnish with the walnuts and basil. Serve with any remaining lemon wedges.
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