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: Wheat, Gluten, Soy.)
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: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, 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.
