HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Bacon Risotto
Creamy Bacon Risotto

Creamy Bacon Risotto

with Green Beans

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Fall is in the air tonight! Indulge in this creamy dreamy risotto topped with roasted beans, crispy bacon and Parmesan. Each bite will be bursting with the flavours of Autumn!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Bacon Strips

¾ cup

Arborio Rice

170 g

Green Beans

100 g


6 g


¼ cup

Parmesan Cheese, shredded


2 unit

Chicken Broth Concentrate

2 tbsp

White Wine Vinegar


1 tsp

Chili Flakes

113 g

Green Peas

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate92 g
Sugar11 g
Dietary Fiber7 g
Protein23 g
Cholesterol75 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon, in the top of the oven, until crispy and cooked through, 14-16 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside


Meanwhile, trim, then cut beans into 1 inch pieces. Toss beans with 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes on another baking sheet. (NOTE: Reference heat guide). Season with salt and pepper. Roast in the middle of the oven, until golden-brown and tender, 8-10 min.


While the beans and veggies roast, in a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrate(s). Bring to a gentle boil over medium heat. Peel, then mince or grate garlic. Peel, then dice the shallot.


Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 1-2 min. Add rice, garlic, vinegar and a sprig of thyme. Stir together, 1 min. Add 1/2 cup broth (use same amount for 4 ppl) from the medium pot and stir until broth has been absorbed by rice.


Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed and rice is tender and creamy, 23-25 min. After the last cup of broth has been stirred in and absorbed, remove the thyme, then add the peas. Cook, stirring until peas are warmed through, 1-2 min. Season with salt and pepper.


Crumble or roughly chop bacon into bite-sized pieces. Stir in green beans, 2 tbsp butter (dbl for 4ppl) and half the Parmesan into the risotto. Divide risotto between plates. Sprinkle with the bacon and remaining Parmesan.