Baked Cherry Tomato & Bacon Risotto
with Rosemary, Pine Nuts & Parmesan
- Milk
- Pine Nut
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
When our recipe developers first whipped this one up, we knew that they had created a winner dinner! Baked until ’al dente’ and brought together with bright basil pesto, sharp Parmesan, sweet bursts of rosemary-roasted cherry tomatoes, bacon plus a squeeze of lemon to balance the richness, we think you'll agree!
Ingredients
1
Brown Onion
3 clove
Garlic
½
Lemon
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy.)
½ packet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
1 sprig
Rosemary
1 packet
basil pesto
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Pine Nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
Diced Bacon
(May be present: Soy, Milk.)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
2 cup
water
1 tbs
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop brown onion and garlic. Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up with a spoon, 4-5 minutes. • Add garlic, lemon zest and kale. Cook until fragrant, 1-2 minutes.
• To the frying pan, add, risotto-style rice, the water and vegetable stock pot (see ingredients). Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, halve snacking tomatoes. • Pick rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Place snacking tomatoes and rosemary on a lined oven tray. • Drizzle with the balsamic vinegar and olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered, 15-20 minutes.
• When the risotto is ready, stir through basil pesto, Parmesan cheese and a squeeze of lemon juice. Season to taste. • Gently fold in roasted tomatoes and baby spinach leaves.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked cherry tomato, bacon and pesto risotto between bowls. • Sprinkle with pine nuts. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the pesto flavour mild, while others enjoyed the dish. A few noted a strong vinegar taste.
- Suggestions: Consider adjusting the amount of balsamic vinegar to suit your taste preferences.
