Caramelised Bacon & Mushroom Risotto

Caramelised Bacon & Mushroom Risotto

with Apple & Walnut 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!

Tags:Kid Friendly
Allergens:MilkTree Nuts

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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



3 clove


1 packet

button mushrooms

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 packet


(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese




Not included in your delivery

olive oil

1 tsp

brown sugar

2 cup


20 g



1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3055 kJ
Fat37.3 g
of which saturates16.1 g
Carbohydrate95.5 g
of which sugars12.2 g
Protein32.3 g
Sodium2044 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. Thinly slice the white and light green parts of the leek. Finely chop the garlic. Thinly slice the button mushrooms.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the 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 plate lined with paper towel.


Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the leek and mushrooms until browned, 6-8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the 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.


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

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

TIP: Stir through a splash of water to loosen the risotto if needed.


When the risotto has 5 minutes cook time remaining, thinly slice the apple. Roughly chop the walnuts. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the mixed salad leaves, apple and walnuts. Toss to combine.


Divide the mushroom risotto between bowls. Top with the caramelised bacon. Serve with the apple and walnut salad.