Bacon, Mushroom & Parmesan Risotto

Name: Bacon, Mushroom & Parmesan Risotto with Cucumber & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 onion; 1 clove garlic; 30 g butter; 1 sachet Garlic & Herb Seasoning; 2 cup water; 1 packet roasted hazelnuts; 2 tsp balsamic vinegar; 1 tsp honey; 1 bag baby spinach leaves; 1 packet diced bacon; 1 sachet vegetable stock powder; 1 cucumber; 1 packet button mushrooms; 1 tomato; 1 packet arborio rice

with Cucumber & Tomato Salad

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This comforting mushroom and bacon risotto becomes rich and full of flavour with sharp grated Parmesan. Add a crisp cucumber salad and roasted hazelnuts to perfectly round out the meal.

Allergens:

Milk

•Tree Nuts

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 Time

DifficultyEasy

Ingredients

Serving amount

onion

1 clove

garlic

1 sachet

Garlic & Herb Seasoning

1 packet

roasted hazelnuts

(Contains: Tree Nuts; )

1 bag

baby spinach leaves

1 packet

diced bacon

1 sachet

vegetable stock powder

cucumber

1 packet

button mushrooms

tomato

1 packet

arborio rice

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

2 cup

water

2 tsp

balsamic vinegar

1 tsp

honey

Nutrition Values

Energy (kJ)3760 kJ

Fat48.5 g

of which saturates17.4 g

Carbohydrate88.3 g

of which sugars9.9 g

Protein26.7 g

Sodium1869 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

•Large Frying Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice button mushrooms.

• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. Cook onion, mushrooms and diced bacon, breaking it up with a spoon, until golden, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer the risotto to a baking dish, then cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

• Meanwhile, roughly chop roasted hazelnuts and tomato. Thinly slice cucumber. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and 1/2 the baby spinach leaves to the dressing. Set aside.

• When the risotto is done, stir through grated Parmesan cheese, remaining butter and remaining baby spinach. Season to taste.

TIP: Stir through a splash of water if the risotto looks dry.

• Toss the salad to combine. • Divide bacon, mushroom and Parmesan risotto between bowls. • Garnish with hazelnuts. Serve with cucumber and tomato salad. Enjoy