Caramelised Bacon & Mushroom Risotto
with Apple & Mixed Leaf Salad
Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, arborio rice soaking up all the delicious flavours, from the salty bacon to the squeaky mushrooms, like a treat.
This recipe is under 650kcal per serving.
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
1 packet
sliced mushrooms
1 packet
diced bacon
(May be present: Soy. )
1 packet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1
apple
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
brown sugar
2 cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes. • Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and mushrooms until browned, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add arborio rice and stir to coat. Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.
• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When the risotto is done, remove from oven, then stir through the butter and shaved Parmesan cheese. Season with pepper.
TIP: Stir through a splash of water to loosen the risotto if needed.
• When the risotto has 5 minutes cook time remaining, thinly slice apple. In a medium bowl, combine a drizzle of vinegar and olive oil. • Season, then add mixed salad leaves and apple. Toss to combine.
• Divide mushroom risotto between bowls. Top with caramelised bacon. • Serve with apple salad. Enjoy!