Double Bacon & Zucchini Risotto

Name: Double Bacon & Zucchini Risotto with Basil Pesto
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 bunch baby broccoli; 1 zucchini; 2 packet diced bacon; 1 sachet garlic & herb seasoning; 1 packet risotto-style rice; ¼ tsp salt; 2 cup water; 1 packet basil pesto; 1 packet Parmesan cheese

with Basil Pesto

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Few things are as comforting as risotto. This delightful dish has everything you want and more – smokey bacon, charred zucchini and tender baby broccoli. Top it off with basil pesto and you’ve got pure happiness in a bowl.

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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

1 bunch

baby broccoli

zucchini

2 packet

diced bacon

(May be present: Soy, Milk.)

1 sachet

garlic & herb seasoning

1 packet

risotto-style rice

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

1 packet

basil pesto

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ tsp

salt

2 cup

water

Nutritional Values

Energy (kJ)4188 kJ

Calories1001 kcal

Fat35.7 g

of which saturates11.5 g

Carbohydrate110.4 g

of which sugars13 g

Dietary Fibre11.9 g

Protein38.2 g

Sodium2130 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Roughly chop baby broccoli. • Slice zucchini into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and onion and cook, breaking up bacon with a spoon, until golden, 5-8 minutes. Cook in batches if your pan is getting crowded. • Add zucchini and cook, stirring, until softened, 2-3 minutes. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add salt and the water. Bring to the boil, then remove from the heat.

• Transfer the risotto to a large baking dish. • Cover tightly with foil and bake until the liquid is absorbed and the 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 medium-high heat with a drizzle of olive oil. • Cook, stirring, until golden brown, 3 minutes. • Transfer to a small bowl and season to taste.

• Remove risotto from the oven and stir through basil pesto and Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season with pepper.