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.
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.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
arborio rice
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!
