One-Pan Pesto Veggie Risotto
with Bacon Bits, Cherry Tomato & Goat Cheese
- Almond
- Milk
- Cashew
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Our Mediterranean seasoning and basil pesto add a rich depth of flavour to this veggie risotto. With the likes of leek, cherry tomato, zucchini, bacon, marinated goat cheese and flaked almonds, this is a solid meal fit for a Queen or King.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
100 g
Bacon
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Leek
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 sachet
Mediterranean Spice Blend
1
Snacking Tomatoes
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop tomato. Grate zucchini. • Cut bacon into 1cm pieces. Drain and reserve oil from marinated goat cheese and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon until golden, 5-6 minutes. Transfer to a bowl. • Heat a large ovenproof saucepan over high heat with a drizzle of the reserved goat cheese oil. • Cook leek, stirring, until browned and softened, 4-5 minutes.
• Reduce heat to medium-high, then add tomato and cook, stirring, until softened, 2-3 minutes. • Add Mediterranean seasoning, zucchini and arborio rice to pan and cook, stirring, until fragrant, 1 minute. • Remove saucepan from heat, then stir in stock concentrate (see ingredients) and the boiling water (2 cups for 2 people / 4 cups for 4 people).
• Cover with a lid or tightly with foil. • Bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.
• Uncover risotto, then stir through basil pesto until combined. Season to taste. • Divide Mediterranean pesto veggie risotto between bowls. • Top with goat cheese, bacon and flaked almonds to serve. Enjoy! TIP: If the rice is dry, add a splash of water and stir through.
