Double Plant-Based Bacon & Mushroom Risotto
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Double Plant-Based Bacon & Mushroom Risotto

Double 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.

Tags:
Under 650kcal
Plant Based
Allergens:
Gluten
Soy
Wheat

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

2 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)

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Nutritional Values

Energy (kJ)2518 kJ
Fat13.4 g
of which saturates2.3 g
Carbohydrate81.6 g
of which sugars4.1 g
Protein35 g
Sodium1789 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
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, 5-6 minutes.

2
2

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

3
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
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.

5
5

• When risotto had 5 minutes remaining, cut tomato into thin wedges. • In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and of the balsamic vinegar. Season to taste.

6
6

• Divide bacon and mushroom risotto between bowls. • Sprinkle over chilli flakes (if using). Tear over parsley. • Serve with tomato salad. Enjoy!