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.
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chicken-style stock powder
traditional pesto(ContainsMilk, Tree Nuts)
baby spinach leaves
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.