Basil Pesto, Leek & Bacon Risotto
with Almond Pangrattato & Baby Leaves
This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almond pangrattato to sprinkle over at the end. Such a small factor takes this bacon and veggie meal to the next level – taste it and see!
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
courgette
3 clove
garlic
1 packet
Risotto-Style Rice
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
½ packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Plant-Based Basil Pesto
1 packet
baby leaves
1 packet
parsley
1 packet
diced bacon
Not included in your delivery
olive oil
30 g
plant-based butter
2 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. Slice courgette into rounds. • Place leek and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat half the plant-based butter and a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Add risotto-style rice, garlic & herb seasoning and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat.
• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook, until fragrant, 1-2 minutes. Season and set aside.
• Remove the baking dish from the oven, then stir through plant-based basil pesto and remaining plant-based butter. • Gently stir through baby leaves and roasted veggies.
TIP: Stir through a splash of water to loosen the risotto if needed.
• Divide plant-based basil pesto and leek risotto between bowls. • Top with almond pangrattato and tear over parsley to serve. Enjoy!