Easy Plant-Based Bac’n & Greens Risotto

Name: Easy Plant-Based Bac’n & Greens Risotto with Basil Pesto
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet arborio rice; 1 Celery; 1 packet Baby Spinach Leaves; Plant-Based Bacon Bits; 1 sachet Chilli Flakes; 1 packet Trimmed Green Beans; 1 sachet Garlic & Herb Seasoning; 1 packet Plant-Based Basil Pesto

with Basil Pesto

4.0

(23)

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Our plant-based basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of plant-based crispy bacon bits and you have a dish that delivers deliciousness with every mouthful.

This recipe is under 650kcal per serving.

Allergens:

Celery

•Gluten

•Soy

•Almond

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

arborio rice

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

1

Celery

1 packet

Baby Spinach Leaves

Plant-Based Bacon Bits

(Contains: Gluten, Soy;)

1 sachet

Chilli Flakes

1 packet

Trimmed Green Beans

1 sachet

Garlic & Herb Seasoning

1 packet

Plant-Based Basil Pesto

(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)

Nutritional Values

Calories546 kcal

Energy (kJ)2280 kJ

Fat16.1 g

of which saturates1.6 g

Carbohydrate75.4 g

of which sugars4.6 g

Dietary Fibre5 g

Protein21.7 g

Sodium1780 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• Once green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based bacon bits, 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.

4

• Divide risotto between bowls. • Top with bac'n and a pinch of chilli flakes (if using) to serve. Enjoy!