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

• In a large deep 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 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. 

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 crumble over goat cheese 
(see ingredients) to serve. Enjoy!