One-Pan Creamy Bacon & Mushroom Risoni
with Baby Spinach & Flaked Almonds
For this stellar dish, all you need is one pan and one excited chef (that's you) to whip this one up in a jiffy! With creamy bacon and mushroom taking centre stage, you'll have yourself a warm risoni number, with a little bit of crunch and a lot of flavour, in no time!
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 packet
sliced mushrooms
1 bag
soffritto mix
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
chicken stock pot
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
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
1
olive oil
2 cup
boiling water
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• In a large frying pan, heat a good drizzle of olive oil over high heat. Add sliced mushrooms, soffritto mix and diced bacon. Cook, stirring regularly, breaking up bacon with a spoon, until bacon is lightly browned and veggies are just tender, 4-6 minutes. • Meanwhile, boil the kettle.
• Add a drizzle of olive oil and garlic & herb seasoning. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot and risoni. Stir to combine. Bring to the boil then reduce heat to medium and simmer, stirring occasionally, until the risoni is tender, 15-18 minutes.
TIP: Add a dash more of water if the risoni looks dry!
• Add the butter and light cooking cream, stirring to combine, then simmer until slightly thickened, 4-6 minutes. • Stir through baby spinach leaves until wilted, 1 minute. Season with pepper.
• Divide one-pan creamy bacon and mushroom risoni between bowls. • Top with flaked almonds to serve. Enjoy!