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!
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garlic paste(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)
red pesto(ContainsMilk, Tree Nuts)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
roasted almonds(ContainsTree NutsMay be presentMilk, Gluten, Soy, Sesame, Peanuts)
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.