Bacon Pea & Pesto Risotto

On the table in less than an hour, this creamy bacon, pea and pesto risotto is made with just a handful of ingredients, and is packed with flavour.

This fuss free dinner takes just 20 minutes to prepare, and is a comforting meal the whole family will enjoy.

My family are huge fans of risottos, they're simple and tasty weeknight dinners that are enjoyed by everyone. From my chicken chorizo risotto to bacon and roast pumpkin risotto, and my 'set and forget' slow cooker chicken and mushroom risotto (perfect for busy weeknights!), risotto's are a versatile and economical dish.

Like other simple family meals, such as my chicken and bacon ranch bake, oven baked chicken and bacon rice, bacon and egg pie, and creamy pesto chicken pasta, this pesto bacon risotto is always a winner!

Why You're Going To Love This Recipe

• Basic ingredients - made with a handful of ingredients, most of which you probably already have at home!
• Family friendly - risotto is loved by young and old, from toddlers to hungry teens - and this bacon risotto has generous servings, so is perfect for when you have a team of hungry kids to feed.
• Easy weeknight dinner - bacon, pea and pesto risotto is a great no fuss family dinner that requires minimal prep, and no labour intensive stirring!
• Packed with flavour - making risotto with pesto instantly adds bags of flavour to the dish, then we have added salty bacon, and sweet juicy peas as well. There is so much flavour in every spoonful!
• Freezer friendly - leftovers freeze beautifully. Or make a large batch and freeze for later in the month for a super quick dinner!

What You Need

This flavour packed pea, pesto and bacon risotto uses just a handful of basic, budget friendly ingredients!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Olive oil.
• Butter - I recommend using unsalted butter in this risotto recipe as the stock, chorizo and parmesann all contain moderate levels of salt.
• Brown onion - adds a delicious base flavour to the risotto.
• Bacon - use diced shortcut or middle bacon.
• Garlic - you can use fresh garlic or store bought minced garlic. Just like the onion, garlic adds a base flavour to the risotto.
• Arborio rice - short grain arborio rice is traditionally used in risottos as it makes the creamiest risottos, but still keeps it's texture and doesn't become mushy.
• Chicken stock - I like to use liquid chicken stock, but you can use use vegetable stock instead, if you prefer.
• Frozen peas - an economical frozen vegetable that add sweet bursts of flavour throughout the risotto, and using them in the risotto means you don't have to add extra veggies on the side!
• Parmesan cheese - adds a rich and traditional Italian flavour to the risotto. Preferrably freshly grated from a block.
• Lemon - both the zest and juice.
• Basil pesto  - use store-bought basil pesto, or make your own homemade Thermomix pesto.

Equipment Required

Bacon pea and pesto risotto is a satisfying meal for a family dinner, and costs very little to make. Leftovers make a perfect lunch for the next day too!

• Large frying pan.
• Baking dish - an 8 cup capacity ovenproof dish.
• Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

This easy pea and pesto risotto takes just 20 minutes to prepare, then you can have the most delicious and comforting dinner on the table in less than an hour.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cook Bacon, Onion & Garlic

Preheat oven to 200 degrees celsius (fan forced), and set aside a large 8 cup capacity baking dish.

In a large frying pan, heat the olive oil and butter over a medium heat.

Saute the onion and bacon for 3 minutes or until softened, and then stir through the minced garlic.

Step 2 - Add Rice And Stock

Add the arborio rice and stir for 30 seconds to coat the rice well over heat.

Add the chicken stock liquid and stir.

Bring to the boil and then remove from the heat. 

Step 3 - Bake The Risotto

Transfer the risotto to the reserved baking dish. Cover the baking dish tightly with foil. 

Bake until the liquid has absorbed and the rice is cooked (approximately 25 minutes). 

Step 4 - Finish The Risotto

Stir through the frozen peas and bake, uncovered, for a further 2 minutes.

Remove from the oven and stir through the grated parmesan cheese, lemon zest, lemon juice and the basil pesto.

Season to taste.

Serve bacon pea and pesto risotto with extra grated parmesan cheese.

Expert Tips

• To make a delicious Italian style creamy risotto, I recommend you use short grain arborio rice, as it holds its shape well when cooked.
• I recommend using a block of fresh parmesan and grating it yourself. Pre-grated/shredded parmesan cheese is often coated in cellulose, which can prevent it from melting into the risotto.
• Pesto - start by stirring through half of the pesto. Add extra depending on your taste preference. Our family uses the entire 190g jar, which gives the risotto a beautifully rich pesto flavour. 
• Servings - this makes 4 very large serves (or 6 smaller serves).
• Storing - store any leftover bacon pea and pesto risotto in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before consuming.
• To reheat risotto - heat in a pan with a few tablespoons of liquid - either water or more stock - per cup of risotto. Cook over a medium heat, stirring often, until piping hot. Alternatively, reheat risotto thoroughly in a microwave.

FAQs

Related Recipes

Here are some more of my favourite simple family-friendly dinners, just like bacon pea and pesto risotto, these meals are perfect for busy weeknights:

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