Creamy Pesto Double 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
200 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
Vegetable Stock Pot
1 sachet
Chilli Flakes
1
Capsicum
2
Garlic
1
Leek
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.
- Cut capsicum into quarters lengthways, removing all the seeds inside.
- 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 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.
- 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.
- Meanwhile, 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 capsicum to a lined oven tray and roast until just tender, 10 minutes.
- Remove tray from oven and fill capsicums 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 capsicums. Enjoy!
