HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Red Pesto & Bacon Risotto
Easy Red Pesto & Bacon Risotto

Easy Red Pesto & Bacon Risotto

with Parmesan & Roast Almonds

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Master the art of the perfect risotto in just four simple steps, with minimal hands-on time. Together with the bacon, our rich red pesto - brimming with sun-dried tomatoes - really punches up the flavour.

Unfortunately, this week’s leek was in short supply, so we’ve replaced it with celery. Don’t worry, the recipe will be just as delicious!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy 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 stalk


1 packet

diced bacon

(May be present Soy)

1 packet

arborio rice

1 punnet

cherry/snacking tomatoes



1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

roasted almonds

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

1 packet

grated Parmesan cheese


1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

2 cup

boiling water

20 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3871 kJ
Fat50.6 g
of which saturates13.2 g
Carbohydrate89.2 g
of which sugars8.8 g
Protein26.4 g
Sodium1547 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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• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes until blistered, 4-5 minutes. • Reduce the heat to medium-high. Add the butter, diced bacon and celery and cook, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.


• Add arborio rice to frying 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 the rice is 'al dente', 24-28 minutes.

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


• While risotto is baking, zest lemon to get a good pinch, then slice into wedges. • When risotto is ready, stir through red pesto, lemon zest, grated Parmesan cheese and a squeeze of lemon juice. Season with salt and pepper to taste.


• Roughly chop roasted almonds. • Divide red pesto and bacon risotto between bowls. • Sprinkle with almonds and serve with any remaining lemon wedges.