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Margherita Inspired Bacon Risotto
Margherita Inspired Bacon Risotto

Margherita Inspired Bacon Risotto

with Roasted Baby Plum Tomatoes and Pesto Drizzle

Recipe Development Team
Recipe Development TeamPublished on July 21, 2023
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This Margherita Inspired Bacon Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Celery
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

20 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Mixed Herbs

1 unit(s)

Garlic Clove**

175 grams

Risotto Rice

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

32 grams

Fresh Pesto

(Contains: Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

500 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kcal)843 kcal
Energy (kJ)3527 kJ
Fat40.5 g
of which saturates19 g
Carbohydrate83.9 g
of which sugars10.4 g
Dietary Fibre2.7 g
Protein31.9 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan
•Garlic Press
•Kettle
•Aluminum Foil
•Lid
•Baking Tray

Cooking Instructions and Tips

Make the Stock
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press). 

Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.

Add the veg stock and mixed herbs to the jug and stir well to combine - this is your veg stock.

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.

Risotto Time
2

Add the bacon lardons to the pan and fry until golden, 4-5 mins. Stir in the garlic, 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the cider vinegar, and stir until evaporated, 1 min. Stir in the veg stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Roast your Tomatoes
3

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the honey (see pantry for amount).

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray and roast on the bottom shelf until softened, 15-20 mins.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Add the Spinach and Cheese
4

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), hard Italian style cheese, spinach and sun-dried tomato paste.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Change your oven setting to grill and set to the highest temperature.

Get Grilling
5

Arrange the mozzarella on top of your risotto.

Grill until golden and bubbling, 5-8 mins.

Finish and Serve
6

Share your risotto between your bowls, then top with your roasted baby plum tomatoes (discard the juices) and drizzle over the pesto to finish.

Enjoy!

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