Plant-Based Bacon & Spinach Risoni Bake

ALTERNATIVE PROTEIN

Calorie Smart

with Cherry Tomatoes & Parmesan

Difficulty: 1/3

Italian

What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction as the base for a risoni bake? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some roasted cherry tomatoes for a sweet burst of flavour that also works to cut through the lovely richness of the plant-based bacon. *This recipe is under 650kcal per serving.* *Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card! *

Allergens

Milk

May contain traces of allergens

Wheat

Soy

Eggs

Gluten

Utensils

Large Non-Stick Pan

Baking Paper

Baking Dish

Baking Tray

Tags

Calorie Smart

Ingredients

Olive oil

Plant-Based Bacon Bits

1 packet

Brown onion

Snacking Tomatoes

1 punnet

Garlic paste

1 packet

Italian herbs

1 sachet

Risoni

1 packet

Boiling water

2 cup

Chicken stock pot

1 packet

Butter

20 g

Baby spinach leaves

1 bag

Parmesan cheese

1 packet

Preparation

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice brown onion. Halve the snacking tomatoes. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based bacon bits and onion, tossing, until browned, 4-5 minutes. • Add onion and cook, stirring, until softened, 4 minutes.

• Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in risoni until well combined.

• Add the boiling water and chicken stock pot to the pan. Stir well, then bring to the boil. • Transfer risoni mixture to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and risoni is 'al dente', 20-25 minutes.