Caramelised Bacon & Mushroom Risotto

Name: Caramelised Bacon & Mushroom Risotto with Apple & Mixed Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 packet sliced mushrooms; 1 packet diced bacon; ½ tbs brown sugar; 1 packet garlic & herb seasoning; 1 packet arborio rice; 2 cup water; 1 sachet chicken-style stock powder; 1 apple; 1 drizzle vinegar (balsamic or white wine); 1 bag mixed salad leaves; 1 packet Parmesan cheese

with Apple & Mixed Leaf Salad

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Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, arborio rice soaking up all the delicious flavours, from the salty bacon to the squeaky mushrooms, like a treat.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Milk

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

1 packet

sliced mushrooms

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

garlic & herb seasoning

1 packet

arborio rice

(May be present: Soy, Wheat, Gluten.)

1 sachet

chicken-style stock powder

apple

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ tbs

brown sugar

2 cup

water

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2537 kJ

Fat14.7 g

of which saturates7.9 g

Carbohydrate90.7 g

of which sugars16.2 g

Protein25.7 g

Sodium1568 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes. • Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and mushrooms until browned, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add arborio rice and stir to coat. Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When the risotto is done, remove from oven, then stir through the butter and shaved Parmesan cheese. Season with pepper.

TIP: Stir through a splash of water to loosen the risotto if needed.

• When the risotto has 5 minutes cook time remaining, thinly slice apple. In a medium bowl, combine a drizzle of vinegar and olive oil. • Season, then add mixed salad leaves and apple. Toss to combine.