Easy Double Pesto Bacon, Mushroom & Cherry Tomato Risotto

Name: Easy Double Pesto Bacon, Mushroom & Cherry Tomato Risotto with Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet portabello mushrooms; 2 clove garlic; 2 packet diced bacon; 1 sachet Garlic & Herb Seasoning; 1 tin tinned cherry tomatoes; ½ lemon; 1 packet arborio rice; 2 cup boiling water; 1 sachet vegetable stock powder; 1 packet basil pesto; 1 packet Grated Parmesan Cheese; 15 g butter

with Parmesan

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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.

Tags:

Easy Prep

Allergens:

Milk

•Almond

•Cashew

•Pine Nut

•Walnut

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

1 packet

portabello mushrooms

2 clove

garlic

2 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

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

Energy (kJ)4136 kJ

Fat54.4 g

of which saturates18.2 g

Carbohydrate84.5 g

of which sugars10 g

Protein34.4 g

Sodium2052 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 Frying Pan

•Baking Dish

Instructions

PDF

• 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, 8-10 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 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 been 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 pesto bacon, mushroom and cherry tomato risotto between bowls. • Serve with remaining lemon wedges. Enjoy!