HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Red Pesto & Bacon Risotto
Easy Red Pesto & Bacon Risotto

Easy Red Pesto & Bacon Risotto

with Parmesan & Roast Almonds

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Cosy up to a classic, simple and comforting Italian feast, without all the fuss! With smokey bacon, rich red pesto and Parmesan, every mouthful is an explosion of flavour. Just sit back while it bakes in the oven, then enjoy the results after. Buon appetito!

Tags:EasyQuick Prep
Allergens:MilkTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

diced bacon

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)





1 packet

arborio rice

2 cube

chicken stock

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 packet

grated Parmesan cheese


1 bag

baby spinach leaves

1 packet

roasted almonds

(ContainsTree NutsMay be presentMilk, Gluten, Soy, Sesame, Peanuts)

Not included in your delivery

olive oil

2 cup

boiling water

40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3943 kJ
Fat49.4 g
of which saturates19.9 g
Carbohydrate92.5 g
of which sugars6.8 g
Protein27.3 g
Sodium1964 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Boil a kettle of water. Preheat the oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking it up with a spoon, until golden, 3-5 minutes. Add the garlic paste and cook until fragrant, 1 minute. Meanwhile, roughly chop the tomato. Slice the lemon into wedges.


Add the arborio rice to the bacon and stir to coat. Add the boiling water (see ingredients), tomato and crumble in the chicken stock. Stir to combine, then remove from the heat. Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes.


When the risotto is ready, stir through the red pesto, grated Parmesan cheese, a squeeze of lemon juice and the butter. Stir through the baby spinach leaves until wilted. Season to taste.


Divide the red pesto and bacon risotto between bowls. Top with the roasted almonds. Serve with any remaining lemon wedges.