HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Bacon & Basil Pesto Risotto
Oven-Baked Bacon & Basil Pesto Risotto

Oven-Baked Bacon & Basil Pesto Risotto

with Parmesan Cheese

Read more

Here's something new on the risotto front – a fabulously flavourful combo of bacon and our traditional basil pesto. The risotto is baked in the oven too, leaving you free to relax and unwind while it cooks.

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

1 unit

brown onion

1 packet


1 bag

green beans

2 clove


½ unit


1 packet

arborio rice

1 packet

chicken-style stock powder

1 block

Parmesan cheese


1 packet

traditional pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g



2 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4050 kJ
Fat52.6 g
of which saturates19.7 g
Carbohydrate89.1 g
of which sugars7.6 g
Dietary Fibre0 g
Protein31.4 g
Cholesterol0 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Separate the bacon rashers and roughly chop into 2cm pieces.


In a large frying pan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute.


Add the arborio rice to the pan and stir to coat. Add the water, lemon zest, and crumbled chicken stock and bring to the boil.


Transfer the risotto mixture to a medium baking dish, cover tightly with foil and bake for 20 minutes. Stir through a splash of water and the green beans, re-cover with foil and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 5-8 minutes. While the risotto is baking, grate the Parmesan cheese.


When the risotto is ready, stir through the grated Parmesan cheese, traditional pesto, baby spinach leaves and a squeeze of lemon juice. Season to taste with salt and pepper.


Divide the bacon and basil pesto risotto between bowls. Serve with any remaining lemon wedges.