Caramelised Bacon, Chorizo & Mushroom Risotto

Name: Caramelised Bacon, Chorizo & Mushroom Risotto with Apple & Almond Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Walnuts; 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; 200 g Mild Chorizo; 1 drizzle olive oil; 1 tsp brown sugar; 2 cup water; 20 g butter; 1 drizzle balsamic vinegar

with Apple & Almond 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:

Walnut

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Walnuts

(Contains: Walnut; )

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

(Contains: Milk; )

1 packet

Leek

apple

200 g

Mild Chorizo

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

2 cup

water

20 g

butter

(Contains: Milk; )

1 drizzle

balsamic vinegar

Nutrition Values

Calories1140 kcal

Energy (kJ)4770 kJ

Fat64.9 g

of which saturates25.6 g

Carbohydrate89 g

of which sugars13.7 g

Dietary Fibre3.7 g

Protein45.2 g

Sodium2750 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

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek and button mushrooms. Finely chop garlic. • Cut mild chorizo into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and diced bacon, breaking up bacon with a spoon, until golden, 4-5 minutes. • Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a paper towel-lined plate. Little cooks: Kids can help out with measuring the brown sugar.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and mushrooms until browned, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Add garlic & herb seasoning and arborio 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.

• Transfer the 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. Season to taste. TIP: Stir through a splash of water to loosen the risotto if needed. Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.

• When the risotto has 5 minutes cook time remaining, thinly slice apple. Roughly chop walnuts. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add salad leaves, apple and walnuts. Toss to combine. Little cooks: Take the lead by tossing the salad!