Pesto, Bacon & Mushroom Risotto
with Pear Salad & Almond Pangrattato- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Peanuts
- Sesame
- Traces of Tree Nuts
- Eggs
- Cashew
- Walnut
- Macadamia
Add wow factor to your risotto by loading it up with meaty mushrooms and a delightful basil pesto sprinkled with bacon. Top with a nutty pangrattato for some crunch, and serve with a sweet and peppery salad to cut the richnesss. *This recipe is under 650kcal per serving.* *Unfortunately, this week's roasted almonds were in short supply, so we've replaced them with slivered almonds. Don't worry, the recipe will be just as delicious!*
Ingredients
1
brown onion
3 clove
garlic
1 packet
sliced mushrooms
1 packet
diced bacon
(May be present: Soy, Milk.)
½ packet
tomato paste
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Soy, Wheat, Gluten.)
1 sachet
vegetable stock powder
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Milk, Eggs, Cashew, Walnut, Macadamia.)
½
pear
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
2 cup
water
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over medium-high heat. Cook onion, diced bacon and sliced mushrooms, breaking up with a spoon, until softened and browned, 6-7 minutes. • Add garlic & herb seasoning, tomato paste, arborio rice and 1/2 the garlic. Cook, stirring, until fragrant, 1-2 minutes. Add the water and vegetable stock powder and bring to the boil.
• Transfer risotto to a baking dish. • Cover tightly with foil. • 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.
• Meanwhile, wipe out frying pan and return to a 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. • Transfer pangrattato to a small bowl, then stir in the slivered almonds. Season to taste. • Thinly slice pear. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat.
• Stir plant-based basil pesto through risotto. Season to taste. • Divide bacon, pesto and mushroom risotto between bowls. Sprinkle with almond pangrattato. • Serve with pear salad. Enjoy!
TIP: Stir a splash of water through the risotto to loosen, if needed.
