Brie Mine: Bacon & Caramelised Pear Risotto

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook onion and bacon until 
starting to brown, 4-5 minutes.  
• Add garlic, herb & mushroom seasoning and cook 
until fragrant, 1 minute.  
• Add risotto rice and stir to coat. Add the water (for 
the rice).  
• Bring to the boil, then remove from heat. 

• Transfer risotto to a baking dish. 
• Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.

• When risotto has 10 minutes remaining, wash out 
frying pan and return to medium-high heat with 
the butter.  
• Cook pear, turning occasionally, until softened,  
2-3 minutes. 
• Reduce heat to medium-low, then carefully add the 
balsamic vinegar, brown sugar and water (for the 
pear) and cook until dark and sticky, 3-5 minutes.

• Remove risotto from oven and stir through the 
chopped Brie until melted.  
• Stir through a splash of water to loosen risotto  
if needed.