Plant-Based Pesto, Bacon & Mushroom Risotto

Name: Plant-Based Pesto, Bacon & Mushroom Risotto with Pear Salad & Almond Pangrattato
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 brown onion; 3 clove garlic; 1 packet sliced mushrooms; 1 packet diced bacon; 20 g plant-based butter (for the sauce); 1 sachet garlic & herb seasoning; 1 packet arborio rice; 2 cup water; 1 sachet vegetable stock powder; ½ packet panko breadcrumbs; 1 packet roasted almonds; 1 packet plant-based basil pesto; ½ pear; 1 bag mixed salad leaves; 1 drizzle vinegar (balsamic or white wine)

with Pear Salad & Almond Pangrattato

Get up to $200 off!

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

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

brown onion

3 clove

garlic

1 packet

sliced mushrooms

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

1 packet

roasted almonds

1 packet

plant-based basil pesto

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

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3619 kJ

Fat39.8 g

of which saturates6.6 g

Carbohydrate97.9 g

of which sugars12.2 g

Protein23.8 g

Sodium1833 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick 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 onion, diced bacon and sliced mushrooms, stirring, until browned, 6-7 minutes. • 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.

• 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 pear. In a large bowl, combine a drizzle of vinegar and olive oil. Season, then add pear 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 pear salad. Enjoy!

TIP: Stir a splash of water through the risotto to loosen, if needed