Double Plant-Based Bacon & Mushroom Risotto
with Tomato Salad & Parsley
Meat-free Monday is sorted with this delectable number! Packed into this bowl, you've got 'al dente' risotto with a herby and creamy sauce that complements the plant-based bacon and mushroom so well! What more could you ask for?
This recipe is under 650kcal per serving.
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 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
2 packet
Plant-Based Bacon Bits
(Contains Gluten, Soy, Wheat;)
1
tomato
1 bag
mixed salad leaves
1 pinch
chilli flakes
1 bag
parsley
Not included in your delivery
olive oil
2 cup
water
1 drizzle
balsamic vinegar
20 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook plant-based bacon bits, stirring, until starting to brown, 5-6 minutes.
• Add sliced mushrooms to the pan and cook, stirring, until browned and softened, 6-8 minutes.
• Stir in garlic & herb seasoning and arborio rice and cook until fragrant, 1 minute. • Stir in the water and vegetable 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. • Remove risotto from oven and stir through the plant-based butter. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• When risotto had 5 minutes remaining, cut tomato into thin wedges. • In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and of the balsamic vinegar. Season to taste.
• Divide bacon and mushroom risotto between bowls. • Sprinkle over chilli flakes (if using). Tear over parsley. • Serve with tomato salad. Enjoy!