Plant-Based Bacon & Mushroom Risotto
with Tomato Salad & Parsley
Meat-free Monday is sorted with this delectable number! Packed into this bowl, You've got 'al dente' risotto with a herby and creamy sauce that complements the plant-based bacon and mushroom so well! What more could you ask for?
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
Plant-Based Bacon Bits
(Contains: Gluten, Soy;)
1 sachet
Chilli Flakes
1 packet
Sliced Mushrooms
1 packet
Parsley
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook plant-based bacon bits, stirring, until starting to brown, 3-4 minutes.
• Add sliced mushrooms and cook, stirring, until browned and softened, 6-8 minutes.
• Stir in garlic & herb seasoning and arborio rice and cook until fragrant, 1 minute. • Stir in the water 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. • Remove risotto from oven and stir through the plant-based butter. • Stir through a splash of water to loosen risotto if needed. Season to taste.
TIP: 'al dente' rice is cooked through but still slightly firm in the centre.
• When risotto has 5 minutes remaining, cut tomato into thin wedges. • In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and the balsamic vinegar. Season to taste.
• Divide bacon and mushroom risotto between bowls. • Sprinkle over chilli flakes (if using). Tear over parsley. • Serve with tomato salad. Enjoy!
