Bacon & Spinach Risotto
With Roast Cherry Tomatoes & Pine Nuts
- Pine Nut
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
Just like Nonna's, whip up this bacon & baby spinach risotto that even Nonna would be proud of. Super creamy arborio rice is the foundation of this Italian delight and with bright cherry tomatoes and crunchy pine nuts, you'll be coming back for seconds!
Ingredients
1
brown onion
1 packet
bacon
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy)
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 punnet
snacking tomatoes
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
1 bag
baby spinach leaves
1 sachet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
2 cup
water
1 drizzle
balsamic vinegar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon.
• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add onion and bacon, cook, stirring until golden, 6-7 minutes. • Add arborio rice and stir until well combined.
• Add the water, garlic & herb seasoning and chicken-style stock powder to the frying pan, stir well and bring to the boil. • Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the 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 the risotto is baking, halve snacking tomatoes. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until blistered, 15-20 minutes. • While the snacking tomatoes are roasting, wipe out the large frying pan and return to medium high heat. Add pine nuts and toast until golden, 3-4 minutes.
• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and shaved Parmesan cheese. Stir to combine.
TIP: Stir through a splash of water if the risotto looks dry.
• Divide the bacon and spinach risotto between bowls. • Top with roast snacking tomatoes. Sprinkle over pine nuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The roasted cherry tomatoes with balsamic vinegar were a standout, adding brightness and depth to the dish. The smoked bacon also lifted the overall flavour nicely.
- Ease of prep: The baked risotto method is straightforward and easy, making it a great one for getting kids involved in the kitchen.
- Suggestions: Some found the garlic and herb seasoning a little overpowering, so adjusting the amount to taste is worth considering. A few customers boosted the dish by adding extra vegetables like zucchini, or swapping in vegetable stock for a different flavour profile.
- Leftovers: Several customers noted the risotto tasted even better the next day, making it a great option for lunch the following afternoon.
- Portions: A few customers felt there was not quite enough vegetables and suggested adding extra tomatoes or greens to bulk it out.
