Basil Pesto & Goat Cheese Risotto
with Bacon & 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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Herb & Mushroom Seasoning
½
Red Onion
100 g
Diced Bacon
1
Celery
1 packet
Baby Leaves
1 packet
Calrose Rice
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
2
Garlic
1 packet
Goat Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
2.25 cup
boiling water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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!
