Double Bacon & Mushroom Risotto

Name: Double Bacon & Mushroom Risotto with Apple Salad & Roasted Almonds
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 packet diced bacon; 1 packet arborio rice; 2 cup boiling water; 1 sachet chicken-style stock powder; 1 sachet garlic & herb seasoning; 20 g butter; 1 packet Balsamic Vinaigrette Dressing; 1 packet sliced mushrooms; 1 packet semi-dried tomatoes; 1 bag salad leaves; 1 packet garlic paste; ½ Red Apple; 1 packet Parmesan cheese

with Apple Salad & Roasted Almonds

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Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting! Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!

Tags:

Easy Prep

Allergens:

Milk

•Sulphites

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

2 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

arborio rice

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

1 sachet

chicken-style stock powder

1 sachet

garlic & herb seasoning

1 packet

Balsamic Vinaigrette Dressing

1 packet

sliced mushrooms

1 packet

semi-dried tomatoes

(Contains: Sulphites;)

1 bag

salad leaves

1 packet

garlic paste

Red Apple

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

boiling water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3323 kJ

Fat36.9 g

of which saturates14.2 g

Carbohydrate84.3 g

of which sugars8.6 g

Protein28.9 g

Sodium2146 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. Boil the kettle. • 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, breaking up bacon with a spoon, until starting to brown, 5-7 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.

• 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.

• Meanwhile, thinly slice apple (see ingredients). • When risotto is almost ready, combine salad leaves, apple and balsamic vinaigrette in a large bowl. Season to taste.

Little cooks: Lend a hand by tossing the salad!