Oven-Baked Bacon and Pea Risotto
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Oven-Baked Bacon and Pea Risotto

with Spinach and Pesto

Tags:
Prepped in 10
Family Friendly
Allergens:
Milk
Egg
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

90 grams

British Smoked Bacon Lardons

2 unit(s)

Garlic Clove

175 grams

Risotto Rice

15 grams

Chicken Stock Paste

120 grams

Peas

40 grams

Baby Spinach

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

500 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

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Nutritional information

Energy (kJ)2864 kJ
Energy (kcal)685 kcal
Fat28.3 g
of which saturates11.6 g
Carbohydrate82.7 g
of which sugars7.8 g
Protein22.5 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Kettle
Garlic Press

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the bacon lardons. Fry, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the bacon has cooked, add the garlic to the pan and cook for 30 secs.

3

Add the risotto rice to the bacon. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock paste and boiled water for the risotto (see pantry for amount). Season with salt and pepper.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

4

When the risotto is cooked, remove it from the oven, then stir in the peas and spinach until piping hot and wilted, 1-2 mins.

5

Mix the pesto, hard Italian style cheese and butter (see pantry for amount) into the risotto until melted and well combined.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

6

Share the bacon and pea risotto between your bowls.

Drizzle over the balsamic glaze to finish.

Enjoy!