Creamy Pesto Bacon & Leek Risotto
with Cheesy Stuffed Capsicum & Chilli Pangrattato
Stuffed capsicums are back on the menu and tonight's ones comes with a cheesy panko filling and roasts up to golden perfection in the oven. Lay it all down on a hearty pesto bacon and leek risotto and this one will quickly become a household regular!
We’ve replaced the baby capsicum in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
100 g
Bacon
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1
Capsicum
2
Garlic
1
Leek
1 sachet
Vegetable Stock Pot
packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Halve capsicum lengthways, removing all seeds.
• Thinly slice leek. Finely chop garlic.
• Cut bacon into 1cm pieces.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook bacon and leek until golden, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add risotto rice and stir to coat. Add the water and stock concentrate. Bring to the boil, then remove from heat.
• Transfer risotto to a large baking dish.
• Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• In a small bowl, combine panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using) and a good drizzle of olive oil. Season with salt and pepper.
• Transfer halved capsicum to a lined oven tray. Fill capsicum with Cheddar cheese and top with panko mixture.
• Bake until cheese is melted and panko is golden brown, 8-10 minutes.
• Once risotto is done, remove from oven and stir through the butter, baby spinach leaves and basil pesto until well combined.
• Stir through a splash of water to loosen risotto, if needed. Season to taste.
• Divide creamy pesto bacon and leek risotto between bowls.
• Top with cheesy stuffed capsicum to serve. Enjoy!
