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.
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diced bacon(May be present Soy)
chicken stock pot
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
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.