Bacon, Mushroom & Sage Risotto

Bacon, Mushroom & Sage Risotto

with Pear Salad

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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!


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

1 packet

button mushrooms

2 clove


1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 sachet

chicken-style stock powder





1 bag

mixed salad leaves

1 bag


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

40 g



2 cup


1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3373 kJ
Fat33.5 g
of which saturates18.1 g
Carbohydrate97.8 g
of which sugars9.7 g
Protein24.3 g
Sodium1503 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Thinly slice the button mushrooms. Finely chop the garlic. Pick and finely chop the sage leaves.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. Add the onion, mushrooms and 1/2 the butter and cook, stirring, until tender, 4-6 minutes. Add the garlic, sage, 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 and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the 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 the pear. Thinly slice the 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 the mixed salad leaves, pear and cucumber. Set aside.


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

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


Toss the salad to coat. Divide the risotto between bowls. Serve with the pear salad.