Easy Bacon, Mushroom & Cherry Tomato Risotto
with Pesto & Parmesan
This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.
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
portabello mushrooms
2 clove
garlic
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
½
lemon
1 packet
arborio rice
1 sachet
vegetable stock powder
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 cup
boiling water
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Thinly slice portabello mushrooms. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and mushrooms, stirring occasionally, until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• While the bacon and mushrooms are cooking, boil the kettle. • Drain tinned cherry tomatoes. Slice lemon into wedges.
TIP: Reserve the passata from the cherry tomatoes to use in another meal!
• To the pan, add arborio rice and stir to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4 people), cherry tomatoes and vegetable stock powder. Stir to combine, then remove from heat. • Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has absorbed and rice is ‘al dente’, 24-28 minutes. • When the risotto is ready, stir through basil pesto, grated Parmesan cheese, the butter and a good squeeze of lemon juice. Season to taste.
• Divide bacon, mushroom and cherry tomato risotto between bowls. • Serve with remaining lemon wedges. Enjoy!