Bacon, Mushroom & Parmesan Risotto

Name: Bacon, Mushroom & Parmesan Risotto with Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Tomato; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 packet Calrose Rice; 1 packet Parsley; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 Courgette

with Garden Salad

Get up to $175 off

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!

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Tomato

1 packet

Button Mushrooms

100 g

Diced Bacon

1 packet

Calrose Rice

1 packet

Parsley

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

Courgette

Nutrition Values

Calories586 kcal

Energy (kJ)2450 kJ

Fat16.6 g

of which saturates6.8 g

Carbohydrate81.1 g

of which sugars6.3 g

Dietary Fibre5.1 g

Protein22.7 g

Sodium1310 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.

Utensils

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut courgette into bite-sized chunks. • Thinly slice button mushrooms. • Finely chop garlic.

• 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, 6-7 minutes. • Add courgette, mushrooms and half the butter and cook, stirring, until tender, 4-6 minutes. • Add garlic, garlic & herb seasoning and risotto-style rice, then 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, roughly chop tomato. • In a medium bowl, combine a drizzle of vinegar and olive oil, then season with salt and pepper. Add mixed salad leaves and tomato. Set aside.