Bacon, Red Pesto & Veggie Risotto

Name: Bacon, Red Pesto & Veggie Risotto with Parmesan Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 brown onion; 2 clove garlic; 20 g butter; 2 cup water; 1 lemon; 1 pinch chilli flakes; 1 packet red pesto; 1 packet diced bacon; 1 packet arborio rice; 1 bag green beans; 1 bag thyme; 1 bag baby spinach leaves; 2 packet vegetable stock pot; 1 packet Parmesan cheese

with Parmesan Cheese

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Our red pesto - made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic - adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of Parmesan, and you have a dish that delivers deliciousness with every mouthful.

Tags:

Kid Friendly

Allergens:

Milk

•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 Time45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

brown onion

2 clove

garlic

lemon

1 pinch

chilli flakes

1 packet

red pesto

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

1 packet

diced bacon

(May be present: Soja, Latte.)

1 packet

arborio rice

(May be present: Weizen, Gluten, Soja.)

1 bag

green beans

1 bag

thyme

1 bag

baby spinach leaves

2 packet

vegetable stock pot

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Energy (kJ)3979 kJ

Fat52.3 g

of which saturates16.3 g

Carbohydrate90.3 g

of which sugars16.4 g

Protein27.9 g

Sodium2108 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. Finely chop garlic. Pick thyme leaves. • Trim green beans, then roughly chop. Set aside.

• In a large frying pan, heat 1/2 the butter with a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up bacon with a spoon, until browned, 5-6 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. • Add arborio rice, stirring to coat. Add the water and vegetable stock pot. Bring to the boil.

• Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake for 20 minutes. • Remove risotto from oven. Stir through green beans and a splash of water. • Re-cover with foil, then bake until liquid is absorbed, beans are tender and rice is 'al dente', a further 5-8 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, slice lemon into wedges.

• When the risotto is ready, stir through 1/2 the shaved Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. • Stir through baby spinach leaves until wilted. Season to taste.

• Divide bacon, red pesto and veggie risotto between bowls. • Sprinkle with remaining Parmesan and a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!