Double Bacon & Leek Risotto
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Double Bacon & Leek Risotto

Double Bacon & Leek Risotto

with Basil Pesto & 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, with spinach and a crunchy garlic pangrattato. We won’t keep you any longer, dig in!

Allergens:
Gluten(Wheat)
Milk
Almond
Cashew
Pine Nut
Walnut

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

Total Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount
leek

1

leek

garlic

1 clove

garlic

diced bacon

2 packet

diced bacon

Garlic & Herb Seasoning

1 sachet

Garlic & Herb Seasoning

Chicken-Style Stock Powder

1 sachet

Chicken-Style Stock Powder

panko breadcrumbs

½ packet

panko breadcrumbs

(Contains Gluten(Wheat); )

baby spinach leaves

1 bag

baby spinach leaves

basil pesto

1 packet

basil pesto

(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )

arborio rice

1 packet

arborio rice

Grated Parmesan Cheese

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

olive oil

water

2 cup

water

butter

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4045 kJ
Fat51.7 g
of which saturates18.6 g
Carbohydrate90.7 g
of which sugars4.8 g
Protein33.4 g
Sodium2006 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and leek in batches, breaking up with a spoon, until golden, 3-4 minutes. Return all bacon and leek to the pan. • 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide bacon and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!