Cheesy Double Bacon & Leek Pesto Risotto
with Garlic Pangrattato
This risotto is green and keen. Leek and bacon are coming together to form an unstoppable duo with plenty of flavour from the basil pesto stirred through, plus a crunchy garlic pangrattato for yummy texture. We won’t keep you any longer, dig in!
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 clove
garlic
2 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
risotto-style rice
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and leek, breaking up with a spoon, until golden, 3-4 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add the water and 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.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out the frying pan, then 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 leaves, plant-based 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 and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!