Easy Red Pesto & Bacon Risotto
with Parmesan & Roast Almonds- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Pine Nut
- Pistachio
- Cashew
- Pecan
Master the art of the perfect risotto in just four simple steps, with minimal hands-on time. Together with the bacon, our rich red pesto - brimming with sun-dried tomatoes - really punches up the flavour. *Unfortunately, this week’s leek was in short supply, so we’ve replaced it with celery. Don’t worry, the recipe will be just as delicious!* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 stalk
celery
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
arborio rice
(May be present: Soy, Wheat, Gluten.)
1 punnet
Snacking Tomatoes
½
lemon
1 packet
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Hazelnut, Pine Nut, Pistachio, Cashew, Pecan.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes until blistered, 4-5 minutes. • Reduce the heat to medium-high. Add the butter, diced bacon and celery and cook, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Add arborio rice to frying pan, stirring to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken-style stock powder. Stir to combine, then remove from heat. • Transfer risotto mixture to a baking dish. Cover tightly with foil. Bake until 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 risotto is baking, zest lemon to get a good pinch, then slice into wedges. • When risotto is ready, stir through red pesto, lemon zest, grated Parmesan cheese and a squeeze of lemon juice. Season with salt and pepper to taste.
• Roughly chop roasted almonds. • Divide red pesto and bacon risotto between bowls. • Sprinkle with almonds and serve with any remaining lemon wedges.
