Double Creamy Pesto Bacon & Leek Risotto
with Cheesy Stuffed Capsicum & 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!
Allergens:
Milk
•Cashew
•Gluten
•Wheat
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.
Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1
Capsicum
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Baby Spinach Leaves
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
200 g
Bacon
1
Leek
1 packet
arborio 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
•Large Non-Stick Pan
•Baking Dish
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Halve Crunchino lengthways, removing all the seeds inside.
- 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 arborio rice and stir to coat. Add the water and chicken stock pot. Bring to the boil, then remove from heat. TIP: Cook in batches if your pan is getting crowded.
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.
4
- In a small bowl, combine panko breadcrumbs (see ingredients), a pinch of chilli flakes and a good drizzle of olive oil. Season with salt and pepper.
- Transfer halved Crunchinos to a lined oven tray. Fill Crunchinos 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.
6
- Divide creamy pesto bacon and leek risotto between bowls.
- Top with cheesy stuffed Crunchinos. Enjoy!
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