Bacon & Mushroom Basil Pesto Risotto
with Cherry Tomatoes & Parmesan
- Milk
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.
Ingredients
1 packet
sliced mushrooms
1 packet
diced bacon
(May be present: Soy, Milk)
2 clove
garlic
1 packet
silverbeet
1 packet
snacking tomatoes
½
lemon
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy)
1 packet
chicken stock pot
1 packet
Basil Pesto
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and diced bacon, breaking up with a spoon, 6-8 minutes.
• Meanwhile, finely chop garlic. • Roughly chop silverbeet. • Halve snacking tomatoes. • Slice lemon into wedges.
• To the frying pan, add risotto-style rice and garlic and stir to coat. Add the water, chicken stock pot and snacking tomatoes. • Stir to combine then remove from the heat. Transfer risotto mixture to a baking dish cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. • When risotto is ready, stir through basil pesto, Parmesan cheese, silverbeet, a good squeeze of lemon juice and the butter, until combined. • Stir through a splash of water to loosen risotto if needed. Season with salt and pepper to taste.
• Divide bacon and mushroom basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The pesto, bacon, and mushroom combination was a favourite for many, though some found the pesto slightly overpowered the other flavours — adjusting the amount to taste works well.
- Ease of prep: The oven-baked method impressed many customers who had never made risotto before, making it far less hands-on than traditional stovetop versions.
- Suggestions: Several customers found the rice took longer than the stated 24–28 minutes to absorb the liquid; covering tightly with foil and allowing extra time helped. Some preferred to finish it on the cooktop for a creamier result, and a few suggested swapping silverbeet for spinach as it wilts more gently into the dish.
- Leftovers: A couple of customers noted the risotto reheated well and made a great next-day lunch, though it was best enjoyed fresh.
- Portions: Several customers noted this recipe made generous serves, with some getting up to six portions from a single cook.
