Pesto, Bacon & Mushroom Risotto
with Apple Salad & Almond Pangrattato
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 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
arborio rice
1
Apple
1 packet
Roasted Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
3
Garlic
1 packet
Sliced Mushrooms
1 packet
Mixed Salad Leaves
1
Brown Onion
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Cooking Steps
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced. ā¢ Finely chop brown onion and garlic. ā¢ In a large frying pan, heat plant-based butter and a drizzle of olive oil over medium-high heat. Cook diced bacon, onion and sliced mushrooms, stirring, until browned, 6-7 minutes. ā¢ Add garlic & herb seasoning, arborio rice and half the garlic. Cook, stirring, until fragrant, 1-2 minutes. Add the water and vegetable stock powder and bring to the boil.
ā¢ Transfer risotto to a baking dish. ā¢ Cover tightly with foil. ā¢ 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.
ā¢ Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs, stirring, until golden, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. ā¢ Transfer pangrattato to a small bowl, then stir in the roasted almonds. Season to taste. ā¢ Thinly slice apple. In a large bowl, combine a drizzle of vinegar and olive oil. Season, then add apple and mixed salad leaves. Toss to coat.
ā¢ Stir plant-based basil pesto through risotto. ā¢ Divide plant-based pesto, bacon and mushroom risotto between bowls. Sprinkle with almond pangrattato. ā¢ Serve with apple salad. Enjoy!
