with Bacon & Parmesan
Creamy, dreamy, and packed with flavour—this vibrant risotto is pure comfort in a bowl! Smokey bacon and juicy chicken 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
Garlic
2
Red Onion
0.5
Diced bacon
100 g
Celery
1
Baby Leaves
1 packet
Diced Chicken
300 g
Calrose Rice
1 packet
Grated Parmesan Cheese
1 packet
Chicken-Style Stock Powder
1 sachet
Basil pesto
1 packet
Herb & Mushroom Seasoning
1 sachet
Goat cheese
1 packet
Olive oil
1 drizzle
Boiling water
2.25 cup
Butter
20 g
• 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 chicken, diced bacon, brown onion and celery, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove from heat, then add arborio rice, herb & mushroom seasoning, chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 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 basil pesto, baby spinach 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 chicken and bacon risotto between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
4360
kJ
Energy (kJ)
1040
kcal
Calories
50.1
g
Fat
21.6
g
of which saturates
82.2
g
Carbohydrate
5.9
g
of which sugars
3.4
g
Dietary Fibre
63.7
g
Protein
37
mg
Cholesterol
1720
mg
Sodium
