Baked Bacon, Mushroom & Sage Risotto
with Pear & Hazelnut 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
1
brown onion
2 clove
garlic
1 bunch
sage
1 packet
diced bacon
(May be present: Soy. )
1 bag
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 cube
chicken stock
1 packet
roasted hazelnuts
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1
pear
1
cucumber
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 cup
water
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Pick and finely chop the sage leaves.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the diced bacon, breaking up with a spoon, and cook, until starting to brown, 3-4 minutes. Add the onion, sliced mushrooms and 1/2 the butter and cook, stirring, until tender, 4-6 minutes. Add the garlic, sage, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
Add the water and the crumbled chicken stock (see ingredients) into the pan with the rice and bring to the boil. Transfer the 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' means the rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, roughly chop the roasted hazelnuts. Thinly slice the pear. Thinly slice the cucumber into half-moons. In a medium bowl combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, pear, cucumber and 1/2 the hazelnuts. Toss to combine.
When the risotto is done, stir through the shaved Parmesan cheese and remaining butter. Stir through a splash of water if the risotto looks dry. Season.
Divide the risotto between bowls and serve with the pear and hazelnut salad. Sprinkle the remaining hazelnuts on the risotto.