Bacon, Mushroom & Basil Pesto Risotto
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Bacon, Mushroom & Basil Pesto Risotto

Bacon, Mushroom & Basil Pesto Risotto

with Pear Salad & Almonds

Keep warm with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, the earthen taste of the mushrooms blended with a tomato sauce and topped with basil pesto, come together to create a risotto that has everyone humming with bliss.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time


Serving amount

2 clove


1 g

button mushrooms

1 packet

diced bacon

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

Garlic & Herb Seasoning

½ packet

tomato paste



1 packet

Plant-Based Basil Pesto

1 sachet

Herb & Mushroom Seasoning

1 packet

arborio rice

1 bag

baby spinach leaves

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

20 g

plant-based butter

2 cup



vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)3791 kJ
Fat46.9 g
of which saturates12.4 g
Carbohydrate91.6 g
of which sugars12.3 g
Protein26.3 g
Sodium1888 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Baking Dish



• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice button mushrooms. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over high heat. Cook diced bacon and mushrooms, breaking up with a spoon, until softened and browned, 5-6 minutes. • Add the garlic, garlic & herb seasoning, herb & mushroom seasoning, tomato paste (see ingredients) and arborio rice and cook, stirring, until fragrant, 1-2 minutes.


• Add the water and vegetable stock powder to the pan and bring to the boil. • Transfer risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' means rice is cooked through but still has a bit of firmness in middle. TIP: Add a splash more water if risotto mixture looks too thick.


• While the risotto is baking, roughly chop roasted almonds. Thinly slice pear. • When the risotto has 5 minutes remaining, combine pear, baby spinach leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.


• Divide mushroom and bacon risotto between bowls. Top with plant-based basil pesto and almonds. • Serve with pear salad. Enjoy!