Easy Baked Bacon & Mushroom Risotto

Name: Easy Baked Bacon & Mushroom Risotto with Semi-Dried Tomatoes, Almonds & Pear Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 brown onion; 1 packet sliced mushrooms; 1 packet diced bacon; 1 packet garlic paste; 1 packet arborio rice; 2 cup boiling water; 1 sachet garlic & herb seasoning; 1 sachet vegetable stock powder; 1 packet semi-dried tomatoes; 20 g butter; ½ pear; 1 bag salad leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet flaked almonds; 1 packet grated Parmesan cheese

with Semi-Dried Tomatoes, Almonds & Pear Salad

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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!

Tags:

Not Suitable for Coeliacs

•Easy Prep

•Kid Friendly

Allergens:

Sulphites

•Milk

•Almond

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 paste

1 packet

arborio rice

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

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

semi-dried tomatoes

(Contains: Sulphites;)

pear

1 bag

salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, 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;)

Nutritional Values

Energy (kJ)3229 kJ

Fat33.4 g

of which saturates11.7 g

Carbohydrate89.3 g

of which sugars13.5 g

Protein25.2 g

Sodium1774 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!