HelloHero: Creamy Pork, Bacon & Spinach Risotto

Name: HelloHero: Creamy Pork, Bacon & Spinach Risotto with Lemon & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Carrot; 1 sachet Vegetable Stock Pot; 90 g Diced Bacon; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 Lemon; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 250 g Pork Mince; 1 packet risotto-style rice; 1.5 cup boiling water; 1 drizzle olive oil; 20 g butter

with Lemon & Parmesan

Get up to $200 off!

If you haven't tried pork and bacon in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with carrot, gooey Parmesan and silky salad leaves.

Tags:

Kid Friendly

Allergens:

Milk

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Carrot

1 sachet

Vegetable Stock Pot

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Garlic & Herb Seasoning

Garlic

Lemon

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

250 g

Pork Mince

1 packet

risotto-style rice

(May be present: Soy, Gluten, Wheat.)

Not included in your delivery

1.5 cup

boiling water

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories984 kcal

Energy (kJ)4120 kJ

Fat51.3 g

of which saturates25.3 g

Carbohydrate83.9 g

of which sugars9.9 g

Dietary Fibre4.5 g

Protein44.8 g

Sodium1720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced. • Thinly slice carrot into rounds. • Slice lemon into wedges. • Roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add pork mince, diced bacon and carrot and cook, breaking up with a spoon, until golden, 6-7 minutes. TIP: For best results, drain the oil from the pan before adding the risotto rice.

• Add risotto rice, garlic paste and garlic & herb seasoning to the pan and cook, stirring, until fragrant, 1 minute. • Remove from the heat then add thickened cream, chicken stock pot, boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt and pepper. • Stir to combine then transfer the risotto mixture to a medium baking dish. Cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes.

• Stir through half the Parmesan cheese, a squeeze of lemon juice, the butter, spinach and season to taste. TIP: Add a drizzle of water to the risotto if it looks a little dry.

• Divide the creamy pork, bacon and spinach risotto between bowls. • Sprinkle over the remaining Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!