Nonna's Bacon & Zucchini Risotto

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Add diced bacon and onion and 
cook, breaking up with a spoon, until golden, 
3-4 minutes.
• Add zucchini and baby broccoli and cook, stirring, 
until softened, 2-3 minutes.
• Add garlic & herb seasoning and risotto rice, 
stirring until fragrant, 1-2 minutes.
• Add stock concentrate and the water. Bring to the 
boil, then remove from heat. 

• Transfer risotto to a baking dish.
• Cover tightly with foil and bake until liquid is 
absorbed and 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 cooking, wipe out frying pan 
and return to medium-high heat with a drizzle of 
olive oil.
• Add panko breadcrumbs (see ingredients) and 
cook, stirring until golden brown, 3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a small bowl and season to taste with 
salt and pepper.

• Remove risotto from the oven and stir through 
basil pesto and Parmesan cheese.
• Stir through a splash of water to loosen the risotto if 
needed. Season with pepper. 
Little cooks: Take the lead by stirring through the basil 
pesto and cheese! Be careful it may be hot!