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Bacon risotto

with Parmesan and basil pesto

Ready in around 20 mins

RECIPE FACT:
The story of risotto began in the 14th century B.C., when the Arabs introduced rice to Sicily.
Nutritional Info:
  • Energy: 3,492kJ (835kcal)
  • Protein: 30g
  • Carbohydate: 65g
  • Sugars: 7g
  • Fat, total:48g
  • Saturated:23g
  • Sodium:2,195mg
  • Contains:Cashews, Milk
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO COOK THE RICE:

    Empty the seasoned risotto rice into a pot and add 2 cups of boiling water from the kettle. Place the pot over a medium-high heat and bring to the boil. Once the rice is boiling, place a lid on the pot then reduce the heat to low and cook for 15 mins. Shake the Parmesan cream and stir through the rice then add the peas. Increase to a medium-high heat and cook for a further 2-3 mins until thickened, stirring often.

  • 2. TO PREPARE AND COOK THE BACON AND SWEET STEM BROCCOLI:

    Cut the woody ends off the sweet stem broccoli then cut in half. Cut the bacon into 1 cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the bacon and cook for 3-4 mins. Add the sweet stem broccoli and cook for a further 3-4 mins. Once the risotto rice is cooked, stir in the bacon, sweet stem broccoli and baby spinach. Finish by seasoning with black pepper.

  • TO SERVE:

    Divide the bacon, sweet stem broccoli and Parmesan risotto between bowls. Dollop with basil pesto and sprinkle over shaved Parmesan.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 pack of bacon
  • 1 pot of basil pesto
  • 1 pot of shaved parmesan
  • 1 pot of parmesan cream
  • 1 pot of peas
  • 1 sachet of seasoned risotto rice
  • 1 pack of sweet stem broccoli

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