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.

5 from 3 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 20

Cook Time: 28

Total Time: 48

Servings: serves

Calories: 717kcal

Cost: $10

Preheat oven to 200 degrees celsius (fan forced).
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. Stir through the minced garlic.
Add the arborio rice and stir for 30 seconds to coat the rice well.
Add the chicken stock liquid and stir.
Bring to the boil and then remove from the heat.
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 26 minutes).
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 with extra grated parmesan cheese.

RECIPE NOTES & TIPS

Use risotto rice - to make a delicious Italian style creamy risotto, I recommend you use short grain arborio rice.
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 beautiful rich pesto flavour.
Parmesan - grating fresh parmesan melts into the risotto better, and gives a better flavour than store bought grated parmesan. Also, freshly grated does not contain the anti-caking agents that pre-grated parmesan has.
Servings - this makes 4 very large serves (or 6 smaller serves).
Storing - store any leftovers 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.
Freezing - freeze any leftovers in an airtight container for up to 1 month. Allow to defrost and reheat thoroughly before consuming.