Bacon, Red Pesto & Veggie Risotto
with Parmesan Cheese
- Milk
- Almond
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- May contain traces of allergens
- Soy
- Milk
- Wheat
- Gluten
Our red pesto - made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic - adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of Parmesan, and you have a dish that delivers deliciousness with every mouthful.
Ingredients
1
brown onion
2 clove
garlic
1
lemon
1 pinch
chilli flakes
1 packet
red pesto
(Contains: Milk, Almond May be present: Eggs, Cashew, Walnut, Macadamia)
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy)
1 bag
green beans
1 bag
thyme
1 bag
baby spinach leaves
2 packet
vegetable stock pot
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Finely chop garlic. Pick thyme leaves. • Trim green beans, then roughly chop. Set aside.
• In a large frying pan, heat 1/2 the butter with a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up bacon with a spoon, until browned, 5-6 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. • Add arborio rice, stirring to coat. Add the water and vegetable stock pot. Bring to the boil.
• Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake for 20 minutes. • Remove risotto from oven. Stir through green beans and a splash of water. • Re-cover with foil, then bake until liquid is absorbed, beans are tender and rice is 'al dente', a further 5-8 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, slice lemon into wedges.
• When the risotto is ready, stir through 1/2 the shaved Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. • Stir through baby spinach leaves until wilted. Season to taste.
• Divide bacon, red pesto and veggie risotto between bowls. • Sprinkle with remaining Parmesan and a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The red pesto, lemon juice, and thyme combine to create a rich, comforting flavour that most found satisfying. Some found it mild and suggest adding extra pesto, seasoning, or a splash of white wine to boost depth.
- Ease of prep: Most found this straightforward and easy to follow, though several noted the baking method takes longer than the recipe suggests.
- Suggestions: Many customers cooked the risotto on the cooktop instead of baking it, finding it gave better control over texture and doneness. Several also recommended adding the green beans earlier, or pre-cooking them separately, as they were often underdone when following the instructions.
- Leftovers: This dish reheats well and travels nicely, with several customers enjoying it for lunch the next day. One customer even made arancini with the leftovers.
- Portions: Serves are generous, with many customers getting an extra meal out of a two-person serve.
- Customisation: Customers frequently added mushrooms, corn, peas, chorizo, or chicken to bulk up the dish or add extra vegetables.
