Bacon & Mushroom Risotto

Name: Bacon & Mushroom Risotto with Leafy Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 Cucumber; 1 packet Calrose Rice; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 Lemon

with Leafy Cucumber Salad

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Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, short grain rice soaking up the salty, umami-rich bacon and meaty mushrooms like a treat. Stir through the Parmesan cheese once the risotto is done for a subtly sharp and tangy depth of flavour.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

1 packet

Button Mushrooms

100 g

Diced Bacon

Cucumber

1 packet

Calrose Rice

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

Lemon

Nutrition Values

Calories585 kcal

Energy (kJ)2450 kJ

Fat16.4 g

of which saturates6.8 g

Carbohydrate82.2 g

of which sugars5 g

Dietary Fibre5.7 g

Protein22.1 g

Sodium1290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice onion and button mushrooms. • In a large deep frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until slightly softened and browned, 3-4 minutes. • Add diced bacon and onion, breaking bacon up with a spoon, until starting to brown, 3-4 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant, 1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style 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. • When the risotto is done, stir through grated Parmesan cheese, the butter and a squeeze of lemon juice. If needed, add a splash of water to loosen. Season with pepper.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• While risotto is baking, slice cucumber into half-moons. • When the risotto is almost ready, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil in a large bowl. Toss to coat. Season to taste with salt and pepper.

• Divide bacon and mushroom risotto between bowls. • Serve with leafy cucumber salad. Enjoy!