Nonna's Double Bacon & Zucchini Risotto

Name: Nonna's Double Bacon & Zucchini Risotto with Basil Pesto & Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Baby Broccoli; 1 packet Basil Pesto; 1 packet Panko Breadcrumbs; 1 Brown Onion; 1 sachet Vegetable Stock Pot; 180 g Diced Bacon; 1 sachet Garlic & Herb Seasoning; 1 Garlic; 1 packet Parmesan Cheese; 1 packet risotto-style rice; 1 Zucchini; 2 cup water; 1 drizzle olive oil

with Basil Pesto & Pangrattato

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Kid Friendly

Allergens:

Milk

•Cashew

•Gluten

•Wheat

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

Baby Broccoli

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Panko Breadcrumbs

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

Brown Onion

1 sachet

Vegetable Stock Pot

180 g

Diced Bacon

1 sachet

Garlic & Herb Seasoning

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

risotto-style rice

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

Zucchini

Not included in your delivery

2 cup

water

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3770 kJ

Calories902 kcal

Fat37.2 g

of which saturates11 g

Carbohydrate104 g

of which sugars9.1 g

Dietary Fibre6.8 g

Protein31.6 g

Cholesterol0 mg

Sodium1920 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat the oven to 220°C/200°C fan-forced. • Finely chop garlic. Finely chop brown onion. 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, 4-6 minutes. Then add zucchini and cook for a further 2-3 minutes. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder 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. • Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl and season to taste.

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