Oven-Baked Bacon & Basil Pesto Risotto
with Parmesan Cheese
Here's something new on the risotto front – a fabulously flavourful combo of bacon and our traditional basil pesto. The risotto is baked in the oven too, leaving you free to relax and unwind while it cooks.
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 unit
onion
1 packet
bacon
1 bag
green beans
2 clove
garlic
½ unit
lemon
1 packet
arborio rice
1 packet
Chicken-Style Stock Powder
1 block
Parmesan cheese
(Contains Milk; )
1 packet
traditional pesto
(Contains Milk, Tree Nuts; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Separate the bacon rashers and roughly chop into 2cm pieces.
In a large frying pan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute.
Add the arborio rice to the pan and stir to coat. Add the water, lemon zest, and crumbled chicken stock and bring to the boil.
Transfer the risotto mixture to a medium baking dish, cover tightly with foil and bake for 20 minutes. Stir through a splash of water and the green beans, re-cover with foil and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 5-8 minutes. While the risotto is baking, grate the Parmesan cheese.
When the risotto is ready, stir through the grated Parmesan cheese, traditional pesto, baby spinach leaves and a squeeze of lemon juice. Season to taste with salt and pepper.
Divide the bacon and basil pesto risotto between bowls. Serve with any remaining lemon wedges.