Bacon & Leek Risotto

Climate Superstar

with Basil Pesto & Garlic Pangrattato

Difficulty: 2/3

Italian

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! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Allergens

Cashew

Gluten(Wheat)

Pine Nut

Walnut

Almond

Milk

Utensils

Large Non-Stick Pan

Baking Dish

Tags

Climate Superstar

Ingredients

Olive oil

Leek

Garlic

1 clove

Diced bacon

1 packet

Garlic & Herb Seasoning

1 sachet

Arborio rice

1 packet

Chicken-Style Stock Powder

1 sachet

Water

2 cup

Panko breadcrumbs

0.5 packet

Broccoli

0.5 head

Basil pesto

1 packet

Butter

20 g

Grated Parmesan Cheese

1 packet

Preparation

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic. Roughly chop broccoli into small florets (see ingredients).

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

• Transfer risotto to a baking dish. Stir through broccoli. • 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.

• 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.

• Remove risotto from oven, then stir through basil pesto, the butter and grated Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season to taste.