Baked Mushroom, Bacon & Rosemary Risotto

Name: Baked Mushroom, Bacon & Rosemary Risotto with Green Beans & Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Green Beans; 1 packet Rosemary; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 Cucumber; 1 packet risotto-style rice; 90 g Diced Bacon; 1 packet Rocket; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 drizzle olive oil; 4 cup water; 20 g butter; ½ tsp honey; 1 drizzle balsamic vinegar

with Green Beans & Rocket Salad

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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.

Tags:

Chef's Choice

Allergens:

Milk

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.

Preparation Time50 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green Beans

1 packet

Rosemary

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

Cucumber

1 packet

risotto-style rice

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

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Rocket

Brown Onion

1 sachet

Garlic & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

4 cup

water

20 g

butter

(Contains: Milk;)

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Calories677 kcal

Energy (kJ)2830 kJ

Fat25 g

of which saturates12.6 g

Carbohydrate87.8 g

of which sugars13.3 g

Dietary Fibre7.2 g

Protein21.9 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• 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.