Plant-Based Bacon & Mushroom Risotto

Name: Plant-Based Bacon & Mushroom Risotto with Tomato Salad & Parsley
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet sliced mushrooms; 1 sachet garlic & herb seasoning; 1 packet arborio rice; 2 cup water; 1 sachet vegetable stock powder; 1 packet Plant-Based Bacon Bits; 1 tomato; 1 bag mixed salad leaves; 1 drizzle balsamic vinegar; 20 g plant-based butter (for the sauce); 1 pinch chilli flakes; 1 bag parsley

with Tomato Salad & Parsley

4.0(265)

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Calories

:

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Protein

:

22.6g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Calorie Smart

Climate Superstar

Allergens:

Gluten
Soy
Wheat
Wheat
Gluten
Soy
May contain traces of allergens

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.*

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 sachet

garlic & herb seasoning

1 packet

arborio rice

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

1 sachet

vegetable stock powder

1 packet

Plant-Based Bacon Bits

(Contains: Gluten, Soy, Wheat;)

1

tomato

1 bag

mixed salad leaves

1 pinch

chilli flakes

1 bag

parsley

Not included in your delivery

olive oil

2 cup

water

1 drizzle

balsamic vinegar

20 g

plant-based butter (for the sauce)

Nutritional Values

Energy (kJ)2147 kJ

Fat10.3 g

of which saturates2 g

Carbohydrate79.5 g

of which sugars3.8 g

Protein22.6 g

Sodium1326 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• 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.

2

• Add sliced mushrooms and cook, stirring, until browned and softened, 6-8 minutes.

3

• 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.

4

• 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.

5

• 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.