Bacon & Cherry Tomato Risotto

Bacon & Cherry Tomato Risotto

with Basil, Parmesan & Pine Nuts

Read more

This flavour-packed risotto literally works its magic in the oven. Using classic and simple flavours we all know and love, it's a recipe that never fails to please.

Allergens:Tree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


1 packet

diced bacon

1 packet

arborio rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 tin

tinned cherry tomatoes

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves


brown onion

3 clove


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 cup


1 tbs

balsamic vinegar

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3742 kJ
Fat38.4 g
of which saturates16.2 g
Carbohydrate98.9 g
of which sugars133.8 g
Protein30.5 g
Sodium2035 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the brown onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Pick the basil leaves.


In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the onion and diced bacon, breaking up the bacon with a spoon, until golden, 6-7 minutes. Add the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until well combined.


Add the water, garlic & herb seasoning and chicken-style stock powder to the pan, stir, then bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake on the bottom shelf of the oven until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.


While the risotto is baking, drain the tinned cherry tomatoes and place on a lined oven tray. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast on the top shelf of the oven until caramelised, 15-20 minutes. Meanwhile, wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Set aside.


When the risotto is done, remove from the oven and stir through the baby spinach leaves. Add the butter, grated Parmesan cheese, a generous squeeze of lemon juice and the lemon zest. Stir to combine. TIP: Add more or less lemon juice to taste. TIP: Stir through a splash of water if the risotto looks dry.


Divide the bacon and spinach risotto between bowls. Top with the roasted cherry tomatoes. Tear over the basil leaves and sprinkle with the toasted pine nuts.