Easy Bacon & Greens Risotto
with Basil Pesto- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Eggs
- Cashew
- Walnut
- Macadamia
Our plant-based basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of bacon bits and you have a dish that delivers deliciousness with every mouthful. *This recipe is under 650kcal per serving.*
Ingredients
1 bag
celery
1 bag
Trimmed Green Beans
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
diced bacon
(May be present: Soy, Milk.)
1 bag
baby spinach leaves
1 sachet
chilli flakes
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Milk, Eggs, Cashew, Walnut, Macadamia.)
Not included in your delivery
olive oil
2 cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, until fragrant, 1 minute.
• To pan, add the boiling water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through trimmed green beans and a splash of water. Bake until liquid is absorbed, green 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.
• Once green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, tossing, until browned, 3-4 minutes. • Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.
• Divide risotto between bowls. • Top with bacon and a pinch of chilli flakes (if using) to serve. Enjoy!
