Easy Bacon & Greens Risotto
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Easy Bacon & Greens Risotto

Easy Bacon & Greens Risotto

with Basil Pesto

Our plant-based basil pesto adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of bacon bits and you have a dish that delivers deliciousness with every mouthful.

This recipe is under 650kcal per serving.

Under 650kcal
Easy Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

1 bag


1 bag

Trimmed Green Beans

1 packet

arborio rice

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

diced bacon

(May be present: Soy, Milk. )

1 bag

baby spinach leaves

1 sachet

chilli flakes

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

Not included in your delivery

olive oil

2 cup

boiling water


Nutritional Values

Energy (kJ)2418 kJ
Fat19.6 g
of which saturates3.5 g
Carbohydrate80.8 g
of which sugars5.5 g
Protein17.4 g
Sodium1788 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Dish



• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, until fragrant, 1 minute.


• To pan, add the boiling water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through trimmed green beans and a splash of water. Bake until liquid is absorbed, green beans are tender and rice is ‘al dente’, a further 5-8 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.


• Once green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, tossing, until browned, 3-4 minutes. • Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.


• Divide risotto between bowls. • Top with bacon and a pinch of chilli flakes (if using) to serve. Enjoy!