Easy Baked Bacon & Mushroom Risotto
with Semi-Dried Tomatoes & Pear-Almond Salad
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
sliced mushrooms
1
diced bacon
(May be present: Soy, Milk. )
1
garlic paste
1
arborio rice
1
garlic & herb seasoning
1
chicken-style stock powder
1
semi-dried tomatoes
(Contains Sulphites;)
1
pear
1
rocket leaves
1
Balsamic Vinaigrette Dressing
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
boiling water
butter
Nutritional Values
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 high heat. Cook sliced mushrooms until slightly softened and browned, 3-4 minutes. Add diced bacon and onion, breaking up bacon 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.
Little cooks: Don your goggles and help peel off the onion's outer layer!
• 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 to taste.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice pear (see ingredients). • When risotto is almost ready, combine rocket, pear and balsamic vinaigrette in a large bowl. Season to taste.
Little cooks: Lend a hand by tossing the salad!
• Divide bacon and mushroom risotto between bowls. Sprinkle with flaked almonds. • Serve with pear-almond salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the almonds over the salad.