HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Bacon, Corn & Leek Risotto
Easy Bacon, Corn & Leek Risotto

Easy Bacon, Corn & Leek Risotto

with Pear Salad & Roasted Almonds

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There's no need to be daunted by the prospect of making a risotto when you can whip up this almost 'hands-off' version that finishes in the oven. The bacon imparts a satisfying umami flavour to the creamy rice, while the corn and leek add a subtle sweetness for the perfect flavour balance. Sprinkle with almonds for some crunch, plus parsley for a bright and peppery garnish.

Tags:Kid FriendlyEasy PrepNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

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 amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin


1 packet

diced bacon

(May be present Soy)

1 packet

arborio rice

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder



1 bag

spinach & rocket mix

1 packet

balsamic vinaigrette dressing

1 packet

roasted almonds

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 bag


1 packet

grated Parmesan cheese


1 packet

garlic paste

Not included in your delivery

olive oil

2 cup

boiling water

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3472 kJ
Fat34.9 g
of which saturates11.9 g
Carbohydrate99.9 g
of which sugars15.1 g
Protein26.7 g
Sodium1885 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Slice leek. Drain sweetcorn. • In a large deep frying pan, heat a drizzle of olive oil over a high heat. Cook diced bacon, leek and corn, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant,1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.


• Transfer risotto to large baking dish. • Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When risotto is done, stir through grated Parmesan cheese and butter. If needed, add a splash of water to loosen. Season to taste.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.


• While risotto is baking, roughly chop roasted almonds and set aside. • Thinly slice pear (see ingredients) into wedges. • When risotto is almost ready, combine spinach and rocket mix, pear and balsamic vinaigrette in a large bowl. Toss to coat. Season to taste


• Divide bacon, corn and leek risotto between bowls. Sprinkle with torn parsley and chopped almonds. • Serve with pear salad.