• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Thinly slice onion (see ingredients) and celery.
• Finely chop garlic. 

Little cooks: Don your goggles and have a go at peeling off the onion’s outer 
layer.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook diced bacon, onion and celery breaking up with a spoon, until golden 
and tender, 6-7 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
• Remove from heat, then add risotto-style rice, herb & mushroom 
seasoning, chicken-style stock powder and the boiling water (21/4 cups 
for 2 people / 41/2 cups for 4 people). Stir to combine. 

• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake 
until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Remove risotto from oven, then stir through plant-based basil pesto, baby 
leaves (see ingredients) and the butter. Stir through a splash of water to 
loosen risotto if needed.
• Season with a pinch of salt and pepper. 

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

• Divide basil pesto and bacon risotto between bowls.
• Top with grated Parmesan cheese and sprinkle with feta (see ingredients)
to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the Parmesan and feta cheese!