One-Pan Bacon & Mushroom Risoni

Name: One-Pan Bacon & Mushroom Risoni with Silverbeet & Flaked Almonds
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet sliced mushrooms; 1 packet soffritto mix; 1 packet diced bacon; 1 packet silverbeet; 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 packet flaked almonds

with Silverbeet & Flaked Almonds

Get up to $200 off!

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 crispy 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!

Allergens:

Gluten

•Wheat

•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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

sliced mushrooms

1 packet

soffritto mix

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

silverbeet

1 sachet

garlic & herb seasoning

1 packet

chicken stock pot

1 packet

risoni

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

1 packet

light cooking cream

(Contains: Milk;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

2 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3024 kJ

Calories723 kcal

Fat38 g

of which saturates17.1 g

Carbohydrate69.2 g

of which sugars10.1 g

Dietary Fibre6.2 g

Protein22.7 g

Sodium1673 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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, until bacon is lightly browned and veggies are just tender, 4-6 minutes. • Roughly chop silverbeet. • Meanwhile, boil kettle.

• To pan, 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 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!