Easy Baked Bacon & Mushroom Risotto
with Semi-Dried Tomatoes, Almonds & Pear Salad- Sulphites
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, short grain rice soaking up the flavours from the salty, umami-rich bacon and meaty mushrooms like a treat. Stir through the semi-dried tomatoes once the risotto is done for a subtly sweet and tangy depth of flavour. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
brown onion
1 packet
sliced mushrooms
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
garlic paste
1 packet
arborio rice
(May be present: Soy, Wheat, Gluten.)
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
½
pear
1 bag
salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice brown onion. • 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 and onion, breaking up bacon with a spoon, until starting to brown, 3-4 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 vegetable 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 pear (see ingredients). • When risotto is almost ready, combine salad leaves, pear and balsamic vinaigrette in a large bowl. Season to taste.
Little cooks: Lend a hand by tossing the salad!
• Divide bacon and mushroom risotto between bowls. Sprinkle with flaked almonds. • Serve with pear salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the almonds over the risotto.
