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Easy Bacon, Mushroom & Cherry Tomato Risotto with Pesto & Parmesan

This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.

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Easy Prep winter-cravings
Prep: 45 mins
Cook: 45 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 packet portabello mushrooms
  • 2 garlics
  • 1 packet diced bacon
  • 1 sachet garlic & herb seasoning
  • 1 tinned cherry tomatoes
  • 0.5 lemons
  • 1 packet arborio rice
  • 2 cups boiling water
  • 1 sachet vegetable stock powder
  • 1 packet basil pesto
  • 1 packet grated parmesan cheese
  • 15 gr butter
  • olive oil
  • 1 packet portabello mushrooms
  • 4 garlics
  • 1 packet diced bacon
  • 1 sachet garlic & herb seasoning
  • 2 tinned cherry tomatoes
  • 1 lemon
  • 1 packet arborio rice
  • 4 cups boiling water
  • 1 sachet vegetable stock powder
  • 1 packet basil pesto
  • 1 packet grated parmesan cheese
  • 30 gr butter

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced. Thinly slice portabello mushrooms. Finely chop garlic.
    • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and mushrooms, stirring occasionally, until tender,
    5-6 minutes.
    • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
  2. • While the bacon and mushrooms are cooking, boil the kettle.
    • Drain tinned cherry tomatoes. Slice lemon into wedges.
    TIP: Reserve the passata from the cherry tomatoes to use in another meal!
  3. • To the pan, add arborio rice and stir to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4 people), cherry tomatoes and vegetable stock
    powder. Stir to combine, then remove from heat.
    • Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has absorbed and rice is ‘al dente’, 24-28 minutes.
    • When the risotto is ready, stir through basil pesto, grated Parmesan cheese, the butter and a good squeeze of lemon juice. Season to taste.
  4. • Divide bacon, mushroom and cherry tomato risotto between bowls.
    • Serve with remaining lemon wedges. Enjoy!