HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Pesto, Bacon & Mushroom Risotto
Easy Pesto, Bacon & Mushroom Risotto

Easy Pesto, Bacon & Mushroom Risotto

with Cherry Tomatoes & Parmesan

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This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.

Tags:EasyNot Suitable for CoeliacsNaturally Gluten-Free
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 Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

diced bacon

(May be present Soy)

1 punnet

sliced mushrooms

1 packet

garlic paste

1 punnet

cherry tomatoes



1 packet

arborio rice

1 tub

chicken stock pot

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

grated Parmesan cheese


1 bag

baby spinach leaves

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)2812 kJ
Fat28.8 g
of which saturates11.9 g
Carbohydrate75.2 g
of which sugars5.6 g
Protein23.3 g
Sodium1394 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the diced bacon and sliced mushrooms, stirring occasionally, until tender, 5-6 minutes. Add the garlic paste and cook until fragrant, 1 minute.


While the bacon and mushrooms are cooking, boil a kettle of water. Halve the cherry tomatoes (or keep whole to save time!). Slice the lemon into wedges.


Add the arborio rice to the pan and stir to coat. Add the boiling water (see ingredients), cherry tomatoes and chicken stock pot. Stir to combine then remove from the heat. Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes. When the risotto is done, stir through the basil pesto, grated Parmesan cheese (reserve some for garnish), a good squeeze of lemon juice and the butter. Stir through the baby spinach leaves until wilted. Season to taste.


Divide the pesto, bacon and mushroom risotto between bowls. Sprinkle with the reserved Parmesan and serve with the remaining lemon wedges.