One-Pan Creamy Bacon & Mushroom Risoni

Name: One-Pan Creamy Bacon & Mushroom Risoni with Baby Spinach & Flaked Almonds
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 packet sliced mushrooms; 1 bag soffritto mix; 1 packet diced bacon; 1 sachet garlic & herb seasoning; 2 cup boiling water; 1 packet chicken stock pot; 1 packet risoni; 30 g butter; 1 packet light cooking cream; 1 bag baby spinach leaves; 1 packet flaked almonds

with Baby Spinach & Flaked Almonds

4.5(415)

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Calories

:

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Protein

:

22.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Easy Prep

Climate Superstar

Allergens:

Gluten
Wheat
Milk
Almond
Soy
May contain traces of allergens
Milk
Eggs
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

For this stellar dish, all you need is one pan and one excited chef (that's you) to whip this one up in a jiffy! With creamy bacon and mushroom taking centre stage, you'll have yourself a warm risoni number, with a little bit of crunch and a lot of flavour, in no time!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

sliced mushrooms

1 bag

soffritto mix

1 packet

diced bacon

(May be present: Soy, Milk.)

1 sachet

garlic & herb seasoning

1 packet

chicken stock pot

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Soy, Eggs.)

1 packet

light cooking cream

(Contains: Milk;)

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

1

olive oil

2 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2989 kJ

Fat37.6 g

of which saturates16.8 g

Carbohydrate64.7 g

of which sugars9.2 g

Protein22.9 g

Sodium1588 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• In a large frying pan, heat a good drizzle of olive oil over high heat. Add sliced mushrooms, soffritto mix and diced bacon. Cook, stirring regularly, breaking up bacon with a spoon, until bacon is lightly browned and veggies are just tender, 4-6 minutes. • Meanwhile, boil the kettle.

2

• Add a drizzle of olive oil and garlic & herb seasoning. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot and risoni. Stir to combine. Bring to the boil then reduce heat to medium and simmer, stirring occasionally, until the risoni is tender, 15-18 minutes.

TIP: Add a dash more of water if the risoni looks dry!

3

• Add the butter and light cooking cream, stirring to combine, then simmer until slightly thickened, 4-6 minutes. • Stir through baby spinach leaves until wilted, 1 minute. Season with pepper.