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Overhead photo of bacon and pesto baked risotto with sweetcorn, parmesan and lemon AI-generated image, for illustration only.
NeverFeeds AU Recipes

Bacon & Pesto Baked Risotto

with Sweetcorn & Lemon

Pork ⏱ 40–45 min Medium Large frying pan · Baking dish

Our third baked risotto and the last recipe from this batch — salty bacon and sweetcorn cooked into the base, then finished with basil pesto, parmesan and a good squeeze of lemon to lift it all.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and salt & pepper to taste.

Method

  1. Get ready

    Preheat the oven to 200°C fan-forced (220°C standard). Drain the corn, thinly slice the onion, and cut the lemon into wedges.

  2. Start the risotto

    Heat a drizzle of oil in a large frying pan over medium-high heat and cook the corn, onion and bacon together until golden, 5–6 minutes. Add the garlic and cook until fragrant, a minute. Stir in the rice until coated, then add the water and stock powder, and bring to the boil.

  3. Bake it

    Transfer to a baking dish, cover tightly with foil, and bake until the rice is tender and most of the liquid's absorbed, 24–28 minutes.

  4. Finish and serve

    Stir the butter, spinach, parmesan, pesto and a good squeeze of lemon juice through the hot risotto. Loosen with a splash of water if it needs it, and season with pepper. Divide between bowls and serve with the remaining lemon wedges.

Third time's the pattern: if you've made the pumpkin or the earlier baked risotto on this page, you already know this method — stovetop start, oven finish, stir in the good stuff at the end. Swap the mix-ins and it's basically a template.