Creamy Pesto Bacon & Leek Risotto

Name: Creamy Pesto Bacon & Leek Risotto with Cheesy Stuffed Capsicum & Chilli Pangrattato
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet arborio rice; 1 packet Baby Spinach Leaves; 100 g Bacon; 1 packet Basil Pesto; 1 packet Panko Breadcrumbs; 1 packet Cheddar Cheese; 1 sachet Chilli Flakes; 1 Capsicum; 2 Garlic; 1 Leek; 1 sachet Vegetable Stock Pot; packet risotto-style rice; 1 drizzle olive oil; 2 cup water; 20 g butter

with Cheesy Stuffed Capsicum & Chilli Pangrattato

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Calories

:

861 kcal

Protein

:

26.8g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Cashew
Wheat
Gluten
May contain traces of allergens
Gluten
Soy
Wheat

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!*

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

Ingredients

Serving amount

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;)

Nutritional Values

Calories861 kcal

Energy (kJ)3600 kJ

Fat41.1 g

of which saturates14.8 g

Carbohydrate94.8 g

of which sugars8.4 g

Dietary Fibre7.1 g

Protein26.8 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.