Bacon, Chicken & Leek Risotto
with Basil Pesto & Garlic Pangrattato
This risotto is green and keen. Leek, chicken and bacon are coming together to form an unstoppable duo with plenty of flavour from the basil pesto stirred through with the spinach and a crunch garlic pangrattato. We won’t keep you any longer, dig in!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1
leek
1 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, chicken and leek, breaking up with a spoon, until golden and chicken is cooked through, 5-6 minutes. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from heat.
• Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• Remove risotto from oven, then stir through baby spinach leaves, basil pesto, the butter and grated Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season to taste.
• Divide bacon, chicken and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!