Bacon & Mushroom Risotto
with Caramelised Onion & Apple Salad
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
½
brown onion
½
apple
1 bag
salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
30 g
butter
2 cup
water
½ tbs
balsamic vinegar
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic.
• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. • Cook diced bacon and mushrooms, breaking up bacon with a spoon, until tender, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice brown onion (see ingredients). • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.
• While the onion is cooking, thinly slice apple (see ingredients) into wedges. • In a large bowl, combine apple, salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste, then set aside. • When the risotto is done, stir through grated Parmesan cheese, remaining butter and the caramelised onion. Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide the mushroom and bacon risotto between bowls. Serve with the rocket salad. Enjoy!