Double Bacon & Mushroom Risotto
with Apple Salad & Roasted Almonds
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 packet
diced bacon
(May be present: Soy. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 sachet
garlic & herb seasoning
1 packet
Balsamic Vinaigrette Dressing
1 packet
sliced mushrooms
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 bag
salad leaves
1 packet
garlic paste
½
Red Apple
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large deep frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms until slightly softened and browned, 3-4 minutes. Add diced bacon, breaking up bacon with a spoon, until starting to brown, 5-7 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant, 1-2 minutes. Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.
• Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop semi-dried tomatoes. • When the risotto is ready, stir through grated Parmesan cheese, semi-dried tomatoes and the butter. If needed, add a splash of water to loosen the risotto. Season with pepper.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice apple (see ingredients). • When risotto is almost ready, combine salad leaves, apple and balsamic vinaigrette in a large bowl. Season to taste.
Little cooks: Lend a hand by tossing the salad!
• Divide double bacon and mushroom risotto between bowls. • Serve with apple salad. Enjoy!