HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Baked Bacon & Green Bean Risotto
Easy Baked Bacon & Green Bean Risotto

Easy Baked Bacon & Green Bean Risotto

with Garden Salad

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When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disapointed. Enjoy!


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 Time45 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 unit

brown onion

1 packet

green beans

1 packet


1 block

Parmesan cheese


2 cube

chicken stock

3 clove


2 packet

arborio rice

½ bunch


1 unit


1 unit

roma tomato

¼ tub

Dijon mustard


1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tbs



2 tsp

balsamic vinegar

1 pinch

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

4 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat30.8 g
of which saturates12.8 g
Carbohydrate86.2 g
of which sugars6.3 g
Dietary Fibre0 g
Protein21.8 g
Cholesterol0 mg
Sodium832 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Large Pan
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Bring a full kettle of water to the boil. Place a medium baking dish in the oven to preheat. Finely chop the brown onion. Roughly chop the bacon. Peel and crush the garlic. In a large jug, combine the boiling water (check the ingredients list for the amount) and the chicken stock cube and stir to dissolve. Trim the ends of the green beans and cut into 1 cm pieces. Finely grate the Parmesan cheese.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and the bacon and cook for 5 minutes, or until softened. Add the garlic, 1/2 of the butter and the Arborio rice and stir to coat the rice. Cook for 1 minute, or until fragrant. Slowly pour in the stock liquid and bring to the boil for 2 minutes. Transfer the risotto to a medium making dish. TIP: If your frying pan is oven-proof, keep it in the pan!


Cover the baking dish with a lid or foil and place in the oven to cook for 15 minutes. Remove from the oven and stir through the green beans. TIP: If the rice is a bit gluggy, add a splash of hot water and stir through. Cover and return to the oven for a further 5 minutes, or until the stock has been absorbed and the rice is ‘al dente’. Once cooked, stir through the remaining butter and the Parmesan cheese and season to taste with a pinch of salt and pepper.


While the risotto is cooking, finely slice the cucumber, cut the Roma tomato into 1 cm pieces, and finely chop the parsley leaves.


In a large bowl, combine a drizzle of olive oil, the balsamic vinegar, the Dijon mustard and the brown sugar (if using). Season with a pinch of salt and pepper and mix well. Add the mixed salad leaves, the cucumber and the tomato and toss to coat. TIP: Dress the salad just before serving to avoid soggy leaves.


Divide the baked bacon and green bean risotto between bowls and sprinkle with parsley. Serve the garden salad on the side.