Bacon & Basil Pesto Risotto
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Bacon & Basil Pesto Risotto

Bacon & Basil Pesto Risotto

with Greens & Parmesan

Here's something new on the risotto front – a fabulously flavourful combo of smokey bacon and our traditional basil pesto. The risotto is baked in the oven too, leaving you free to relax and unwind while it cooks.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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.

Preparation Time50 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

1 bag

green beans

2 clove

garlic

½ unit

lemon

2 packet

bacon

1 packet

arborio rice

2 cube

chicken stock

1 packet

grated Parmesan cheese

(Contains Milk;)

1 tub

basil pesto

(Contains Milk;)

1 bag

baby spinach leaves

Not included in your delivery

tbs

olive oil

20 g

butter

2 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3270 kcal
Fat29.9 g
of which saturates11.4 g
Carbohydrate91.8 g
of which sugars6.8 g
Dietary Fibre0 g
Protein32.5 g
Cholesterol0 mg
Sodium1230 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan

Instructions

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch, then slice into wedges (see ingredients list). Roughly chop the bacon into 2cm pieces.

PAN-FRY THE HAM
2

In a large frying pan, melt the butter with a drizzle of olive oil over a high heat. Add the onion and bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.

ADD THE RICE
3

Add the arborio rice to the pan and stir to coat. Add the water, lemon zest, crumble in the chicken stock cubes and bring to the boil.

Bake the risotto
4

Transfer the risotto mixture to a large baking dish, cover tightly with foil and bake for 20 minutes. Stir through a splash of water and the green beans and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 5-8 minutes.

bring together
5

When the risotto is ready, stir through the grated Parmesan cheese, basil pesto, baby spinach leaves and a squeeze of lemon juice. Season to taste with salt and pepper.

serve up
6

Divide the smoked bacon and basil pesto risotto between bowls. Serve with the remaining lemon wedges.