Pesto, Bacon & Mushroom Risotto

Name: Pesto, Bacon & Mushroom Risotto with Apple Salad & Almond Pangrattato
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 brown onion; 3 clove garlic; 1 packet roasted almonds; 20 g plant-based butter; 1 packet Sliced Mushrooms; 1 sachet Garlic & Herb Seasoning; 2 cup water; 1 sachet vegetable stock powder; ½ packet panko breadcrumbs; 1 apple; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet plant-based basil pesto; 1 packet risotto-style rice; 1 packet diced bacon

with Apple Salad & Almond Pangrattato

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Keep warm with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, the earthy taste of the mushrooms stirred through with basil pesto come together to create a risotto that has everyone humming from bliss.

Allergens:

Almond

•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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

3 clove

garlic

1 packet

roasted almonds

1 packet

Sliced Mushrooms

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

apple

1 packet

mixed salad leaves

1 packet

plant-based basil pesto

1 packet

risotto-style rice

1 packet

diced bacon

Not included in your delivery

olive oil

20 g

plant-based butter

2 cup

water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3668 kJ

Calories876 kcal

Fat40.7 g

of which saturates7.4 g

Carbohydrate101.2 g

of which sugars15.4 g

Dietary Fibre12.5 g

Protein23.6 g

Sodium1895 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

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 diced bacon, onion and sliced mushrooms, stirring, until browned, 6-7 minutes. • Add garlic & herb seasoning, risotto-style rice and half 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 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 roasted almonds. Season to taste. • 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.

• Stir plant-based basil pesto through risotto. • Divide plant-based pesto, bacon and mushroom risotto between bowls. Sprinkle with almond pangrattato. • Serve with apple salad. Enjoy!