Bacon, Mushroom & Sage Risotto
with Apple & 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!
The quantities provided above are averages only.
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 bag
sage
1 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
apple
1
cucumber
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 cup
water
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
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.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, 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 chicken-style stock powder to the pan with the risotto mixture and bring to the boil. Transfer the risotto to a medium 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.
While the risotto is baking, roughly chop the hazelnuts. Thinly slice the apple. Thinly slice the cucumber into half-moons. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil with a pinch of salt and pepper. Add the mixed salad leaves, apple, cucumber and 1/2 the hazelnuts. Toss to combine.
TIP: Toss the salad just before serving to keep the leaves crisp.
When the risotto is done, stir through the grated Parmesan cheese and remaining butter. Season to taste.
TIP: Stir through a splash of water to loosen up the risotto, if needed.
Divide the bacon, mushroom and sage risotto between bowls. Sprinkle with the remaining hazelnuts. Serve with the apple and hazelnut salad.