HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Bacon & Broccoli Baked Risotto
Crispy Bacon & Broccoli Baked Risotto

Crispy Bacon & Broccoli Baked Risotto

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Now, we love a risotto. It’s an evergreen dish, always a winner for taste and satisfaction. But, every now and again, we like to make one a bit bulkier. Enter bacon and broccoli. The broccoli adds some healthy volume and the crispy bacon is the perfect, savoury cherry on top.

Tags:Kid FriendlyNaturally Gluten-FreeNut FreeKid Friendly

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 difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 cube

vegetable stock


red onion

1 head


2 clove


2 packet

arborio rice

½ bag

baby spinach leaves

1 block

Parmesan cheese


1 bunch


1 packet




Not included in your delivery

4 cup

boiling water

1 tbs

olive oil

1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2780 kJ
Fat24.5 g
of which saturates10 g
Carbohydrate84.3 g
of which sugars3.8 g
Dietary Fibre0 g
Protein23.4 g
Cholesterol0 mg
Sodium931 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Aluminum Foil
Baking Paper
Baking Tray
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. In a large jug, combine the boiling water with the crumbled vegetable stock cube, set aside.


To prepare the ingredients, finely slice the red onion. Chop the broccoli into florets. Peel and crush the garlic. Rinse the Arborio rice.


Heat the olive oil in a large ovenproof frying pan over a medium-high heat (if you don't have an ovenproof frying pan place a baking dish in the oven to heat up while you prep the risotto). Add the red onion and broccoli and cook for 4-5 minutes, or until the onion is soft. Stir through the garlic, butter and Arborio rice and cook for 1 minute, or until fragrant. Slowly pour in the stock liquid and bring to the boil for 2 minutes, stirring regularly. Remove the pan from the heat.


Cover the pan (or preheated baking dish) with a lid or aluminium foil and transfer to the oven to cook for 15-20 minutes, or until the stock has been absorbed and the rice is 'al dente' (if the rice is a bit gluggy add a splash of hot water and stir through). Finely grate the Parmesan cheese. Roughly chop the parsley. Once the stock has been absorbed, remove the pan from the oven and stir through the baby spinach leaves, Parmesan cheese and parsley. Season with salt and pepper.


Meanwhile, remove rind from the bacon. Place the bacon in a single layer on a lined oven tray. Transfer to the oven and cook for 15 minutes, or until crispy and golden. Remove and chop into small pieces. Slice the lemon into wedges.


Divide the baked risotto between bowls, sprinkle with the bacon and squeeze over the juice from the lemon wedges. Enjoy!