Baked Bacon, Chicken & Flat Mushroom Risotto

Name: Baked Bacon, Chicken & Flat Mushroom Risotto with Semi-Dried Tomatoes & Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet arborio rice; 1 packet Balsamic Vinaigrette Dressing; 1 sachet Vegetable Stock Pot; 90 g Diced Bacon; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Rocket Leaves; 1 packet Semi-Dried Tomatoes; 1 packet Mushrooms; 1 sachet Thyme; 330 g Chicken Thigh; 1 drizzle olive oil; 2 cup Boiling water; 20 g butter

with Semi-Dried Tomatoes & Salad

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

803 kcal

Protein

:

52.3g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
May contain traces of allergens
Gluten
Soy
Wheat
Milk
Sulphites

Skip the endless stirring and let your oven turn out a velvety baked risotto packed with crispy bacon, chicken and earthy flat mushrooms. Sweet, tangy semi-dried tomatoes add a bright pop of flavour, while a fresh side salad keeps every creamy bite perfectly balanced.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat)

1 packet

Balsamic Vinaigrette Dressing

1 sachet

Vegetable Stock Pot

90 g

Diced Bacon

(May be present: Soy, Milk)

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Rocket Leaves

1 packet

Semi-Dried Tomatoes

(May be present: Wheat, Gluten, Sulphites)

1 packet

Mushrooms

1 sachet

Thyme

330 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

2 cup

Boiling water

20 g

butter

(Contains: Milk)

Nutritional Values

Calories803 kcal

Energy (kJ)3360 kJ

Fat31.6 g

of which saturates11.9 g

Carbohydrate72.1 g

of which sugars3.4 g

Dietary Fibre5.3 g

Protein52.3 g

Sodium1250 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
Slice flat mushrooms. Pick thyme leaves.
Cut chicken thigh into 2cm chunks.
In a large deep frying pan, heat a drizzle of olive oil over high heat. Cook chicken and mushrooms, until slightly softened and browned, 5-6 minutes. Add diced bacon, breaking up bacon with a spoon, until starting to brown, 3-4 minutes.
Add thyme, 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.
TIP: Chicken is cooked through when it's no longer pink inside.

2

• 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.

3

• When risotto is almost ready, combine rocket leaves and balsamic vinaigrette in a large bowl. Season to taste. Little cooks: Lend a hand by tossing the salad!