Easy Bacon & Mushroom Baked Risotto
with Pear Salad & Roasted Almonds
This failproof risotto starts in the pan, and finishes in the oven - where the aborio rice soaks up the robust flavours from the salty, umami bacon, meaty mushrooms and rich garlic and herb seasoning like a treat. Serve with a fruity salad, plus a sprinkle of peppery parsley to balance out the richness.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 paste
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
½
pear
1 bag
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
parsley
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice brown onion. • In a large deep frying pan, heat a drizzle of olive oil over a high heat. Cook sliced mushrooms until slightly softened and browned, 3-4 minutes. • Add diced bacon and onion, breaking bacon up with a spoon, until starting to brown, 3-4 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 mixture to a baking dish. • Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When risotto is done, stir through grated Parmesan cheese and the butter. If needed, add a splash of water to loosen. Season to taste.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While risotto is baking, roughly chop roasted almonds and set aside. • Thinly slice pear (see ingredients). • When risotto is almost ready, combine baby spinach leaves, pear and balsamic vinaigrette dressing in a large bowl. Toss to coat. Season to taste.
• Divide bacon and mushroom baked risotto between bowls. Sprinkle with torn parsley and chopped almonds. • Serve with pear salad.