Oven-Baked Bacon and Pea Risotto with Spinach and Pesto
This Oven-Baked Bacon and Pea Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Prep: 40 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 90 gr british smoked bacon lardons
- 2 garlic cloves
- 175 gr risotto rice
- 15 gr chicken stock paste
- 120 gr peas
- 40 gr baby spinach
- 32 gr fresh pesto
- 20 gr grated hard italian style cheese
- 12 ml balsamic glaze
- 500 ml boiled water for the risotto
- 20 gr butter
- 150 gr british smoked bacon lardons
- 3 garlic cloves
- 260 gr risotto rice
- 25 gr chicken stock paste
- 240 gr peas
- 100 gr baby spinach
- 48 gr fresh pesto
- 40 gr grated hard italian style cheese
- 18 ml balsamic glaze
- 750 ml boiled water for the risotto
- 30 gr butter
- 180 gr british smoked bacon lardons
- 4 garlic cloves
- 350 gr risotto rice
- 30 gr chicken stock paste
- 240 gr peas
- 100 gr baby spinach
- 64 gr fresh pesto
- 40 gr grated hard italian style cheese
- 24 ml balsamic glaze
- 1000 ml boiled water for the risotto
- 40 gr butter
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the bacon lardons. Fry, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. - Meanwhile, peel and grate the garlic (or use a garlic press).
Once the bacon has cooked, add the garlic to the pan and cook for 30 secs. - Add the risotto rice to the bacon. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the chicken stock paste and boiled water for the risotto (see pantry for amount). Season with salt and pepper.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. - When the risotto is cooked, remove it from the oven, then stir in the peas and spinach until piping hot and wilted, 1-2 mins.
- Mix the pesto, hard Italian style cheese and butter (see pantry for amount) into the risotto until melted and well combined.
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed. - Share the bacon and pea risotto between your bowls.
Drizzle over the balsamic glaze to finish.
Enjoy!