Meaty mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs meaty mushrooms and bacon into its cheesy depths, creating a decadent dish that gets a fresh boost from a peppery rocket salad.
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.
1 packet
Green Beans
1 packet
Rosemary
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
1
Cucumber
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Rocket
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 drizzle
olive oil
4 cup
water
20 g
butter
(Contains: Milk;)
½ tsp
honey
1 drizzle
balsamic vinegar
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop brown onion and garlic.
• Pick and finely chop rosemary.
• Trim green beans, then slice into thirds.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat.
• Cook onion, diced bacon and sliced mushrooms, stirring, until tender and browned, 6-8 minutes.
• Add garlic, rosemary and risotto-style rice. Cook until fragrant, 1-2 minutes.
• Add the water, vegetable stock pot and garlic & herb seasoning to the frying pan, 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. When the risotto has 10 minutes remaining, remove from oven. Stir through green beans, then return to oven to bake until tender.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is baking, thinly slice cucumber into half-moons.
• In a medium bowl combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Add rocket leaves and cucumber. Toss to coat.
• When the risotto is ready, remove from oven
• Stir in grated Parmesan cheese and remaining butter.
• Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked mushroom, bacon and rosemary risotto between bowls.
• Serve with rocket salad. Enjoy!