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!
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
garlic & herb seasoning
arborio rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
chicken-style stock powder
walnuts(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
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.