Bacon, Mushroom & Leek Risotto
with Basil Pesto & Hazelnut Pangrattato
Brimming with smokey bacon, rich basil pesto, mushrooms and sharp Parmesan, every mouthful of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of this deliciousness.
The quantities provided above are averages only.
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
leek
1 packet
button mushrooms
1 clove
garlic
1 packet
diced bacon
1 packet
Soffritto Mix
1 sachet
Herb & Mushroom Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.25 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek and button mushrooms. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, leek, mushrooms and soffritto mix, until golden, 4-6 minutes. • Add herb & mushroom 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 liquid is absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and roasted hazelnuts, 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 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, mushroom and leek risotto between bowls. • Top with hazelnut pangrattato to serve. Enjoy!