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Caramelised Bacon & Mushroom Risotto
Caramelised Bacon & Mushroom Risotto

Caramelised Bacon & Mushroom Risotto

with Apple & Almond Salad

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
Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 packet

Button Mushrooms

100 g

Diced Bacon

1 packet

Calrose Rice

1 packet

Mixed Salad Leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

1 packet

Leek

1

apple

1 packet

Flaked Almonds

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

2 cup

water

20 g

butter

1 drizzle

balsamic vinegar

Nutrition Values

Calories793 kcal
Energy (kJ)3320 kJ
Fat34.8 g
of which saturates15.6 g
Carbohydrate87.9 g
of which sugars12.6 g
Dietary Fibre4.6 g
Protein26.7 g
Sodium1860 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 Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

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

Cook the bacon
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes.
• Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a paper towel-lined plate.

Cook the risotto
3

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook sliced leek and mushrooms until browned, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add garlic & herb seasoning and risotto-style rice and stir to coat.
• Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.

Bake the risotto
4

• Transfer risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese (see ingredients). Season to taste with salt and pepper. 

TIP: Stir through a splash of water to loosen the risotto if needed.
TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre

Make the salad
5

• When the risotto has 5 minutes cook time remaining, thinly slice apple.
• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves, apple and flaked almonds. Toss to combine.

Finish & serve
6

• Divide mushroom risotto between bowls. 
• Top with caramelised bacon.
• Serve with apple and almond salad. Enjoy!