with Parmesan
Creamy, dreamy, and packed with flavour—this vibrant risotto is pure comfort in a bowl! Smokey bacon meets herbaceous pesto, with Parmesan bringing the perfect cheesy finish. Every bite is rich, savoury, and utterly irresistible. Who knew indulgence could be this easy?
Allergens
Utensils
Tags
Olive oil
Onion
1
Celery
1
Garlic
2 clove
Diced bacon
1 packet
Risotto-style rice
1 packet
Herb & Mushroom Seasoning
1 sachet
Chicken-Style Stock Powder
1 sachet
Boiling water
2.25 cup
Plant-Based Basil Pesto
1 packet
Baby Leaves
1 packet
Butter
20 g
Grated Parmesan Cheese
1 packet
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice onion and celery. • Finely chop garlic.
• 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, 5-6 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 and the butter. Stir through a splash of water to loosen risotto if needed. • Season with a pinch of salt and pepper.
• Divide basil pesto and bacon risotto between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
2794
kJ
Energy (kJ)
667
kcal
Calories
24.8
g
Fat
7.9
g
of which saturates
87.8
g
Carbohydrate
8.9
g
of which sugars
7.6
g
Dietary Fibre
22.9
g
Protein
1485
mg
Sodium
