Italian-Style Bacon Risoni Bake
with Parmesan
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together.
Unfortunately, this week’s chicken breast was in short supply, so we’ve replaced it with diced bacon. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 sachet
garlic & herb seasoning
1 packet
diced bacon
(May be present: Soy, Milk. )
1 bag
soffritto mix
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 box
passata
1 sachet
chicken-style stock powder
1 bag
silverbeet
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
1 cup
boiling water
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop silverbeet.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until slightly golden, 2-3 minutes. • Add soffritto mix and cook, stirring, until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring, until combined, 1 minute. • Stir in passata, garlic & herb seasoning, chicken-style stock powder, Italian herbs, the brown sugar and the boiling water (1 cup for 2 people / 2 cups for 4 people).
• Transfer risoni mixture to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed, 25-30 minutes. • Stir in the butter and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste.
TIP: Add a dash more water if the risoni looks dry.
• Divide Italian-style bacon risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!
