Pesto, Bacon & Mushroom Risotto
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Pesto, Bacon & Mushroom Risotto

Pesto, Bacon & Mushroom Risotto

with Apple Salad & Almond Pangrattato

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

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

1

brown onion

3 clove

garlic

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1 packet

Sliced Mushrooms

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1

apple

1 packet

mixed salad leaves

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1 packet

risotto-style rice

(May be present: Wheat, Gluten, Soy. )

1 packet

diced bacon

(May be present: Soy. )

Not included in your delivery

olive oil

20 g

plant-based butter

2 cup

water

drizzle

vinegar (balsamic or white wine)

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!