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 Feb 2026- Flavour: Many loved the pesto and bacon combo, though some found it too salty or strong. Adjust pesto to taste.
- Ease of prep: Customers raved about how quick and simple this oven-baked method was compared to traditional risotto.
- Suggestions: Several recommended adding chicken for extra protein. Some preferred spinach over silverbeet for a milder flavour.
- Leftovers: Many enjoyed it reheated the next day, with some even making arancini balls from the extras.
- Texture: Most found it perfectly cooked, though a few thought it was a bit dry or stodgy.
