Easy Bacon & Basil Pesto Risotto
with Parmesan & Almonds
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Peanuts
- Sesame
- Traces of Tree Nuts
Brimming with smokey bacon, bright and herby pesto and sharp Parmesan, plus blistered cherry tomatoes to balance the richness, every bite of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of deliciousness.
Ingredients
1 bag
baby spinach leaves
1 packet
diced bacon
(May be present: Soy, Milk)
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy)
1 sachet
chicken-style stock powder
1 packet
basil pesto
(Contains: Milk)
1 punnet
snacking tomatoes
2 packet
grated Parmesan cheese
(Contains: Milk)
1 packet
slivered almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
2 cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes until blistered, 4-5 minutes. • Reduce heat to medium-high. Add the butter and diced bacon and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook, stirring, until fragrant, 1 minute.
• Add arborio rice to the pan, stirring to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken-style stock powder. Stir to combine, then remove from heat. • Transfer risotto mixture 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.
• When the risotto is ready, stir through basil pesto, baby spinach leaves and grated Parmesan cheese (reserve a pinch to use in step 4!). • Season with salt and pepper to taste.
• Divide bacon and basil pesto risotto between bowls. • Sprinkle with slivered almonds and reserved Parmesan to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The pesto and bacon combination won plenty of fans, though some found the pesto flavour quite strong or the overall dish a touch salty.
- Ease of prep: Reviewers consistently praised how simple this risotto is to make, with many surprised by how easy the oven-bake method is compared to traditional stovetop risotto.
- Suggestions: Several reviewers used only one sachet of pesto to keep the flavour balanced, while others added chicken, mushrooms, or extra vegetables to boost protein and bulk out the dish. A few noted the butter was listed in ingredients but not referenced in the recipe steps.
- Leftovers: This dish reheats well and makes generous portions, with many reviewers enjoying it for lunch the next day or even freezing extra serves.
- Portions: Most found the serving size satisfying, though a handful felt the bacon quantity was a little light for a dish where it plays a starring role.
