Bacon, Mushroom & Herb Risotto
with Cucumber Salad
- Milk
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting! Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1 packet
mushrooms
2 clove
garlic
1 bag
herbs
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
½
pear
1
cucumber
1 bag
Mixed Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2 cup
water
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop onion. Thinly slice mushrooms. Finely chop garlic. Pick and finely chop herb leaves.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. Add onion, mushrooms and 1/2 the butter and cook, stirring, until tender, 4-6 minutes. Add garlic, herbs, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
Add the water and chicken-style stock powder to the pan, then bring to the boil. Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, thinly slice pear (see ingredients). Thinly slice cucumber into half-moons. In a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add mixed leaves, pear, and cucumber. Set aside.
When the risotto is done, stir through grated Parmesan cheese and remaining butter. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
Toss salad to coat. Divide bacon, mushroom and herb risotto between bowls. Serve with cucumber salad.
