with Feta & Baby Leaves
Creamy, dreamy and packed with flavour - this vibrant risotto is pure comfort in a bowl! Smokey bacon meets herbaceous pesto, with Parmesan bringing the perfect cheesy finish. Every bite is rich and utterly irresistible. Who knew indulgence could be this easy?
Allergens
Utensils
Tags
Garlic
2
Red Onion
0.5
Diced bacon
200 g
Celery
1
Baby Leaves
1 packet
Calrose Rice
1 packet
Grated Parmesan Cheese
1 packet
Chicken-Style Stock Powder
1 sachet
Plant-Based Basil Pesto
1 packet
Herb & Mushroom Seasoning
1 sachet
Cow's Milk Feta
1 packet
Olive oil
1 drizzle
Boiling water
2.25 cup
Butter
20 g
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice onion and celery. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, brown onion, and celery breaking up with a spoon, until golden and tender, 6-7 minutes • Add garlic and cook until fragrant, 1-2 minutes. • Remove from heat, then add arborio rice, herb & mushroom seasoning, chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Stir to combine.
• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven, then stir through basil pesto, baby spinach leaves and the butter. Stir through a splash of water to loosen risotto if needed. • Season with a pinch of salt and pepper.
• Divide basil pesto and bacon risotto between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
1120
kcal
Calories
4690
kJ
Energy (kJ)
69
g
Fat
30.8
g
of which saturates
80.6
g
Carbohydrate
4.6
g
of which sugars
2.7
g
Dietary Fibre
42.6
g
Protein
0
mg
Cholesterol
2940
mg
Sodium
