Quick Creamy Bacon & Mushroom Risoni
with Double Parmesan & Balsamic Rocket- Gluten(Wheat)
- Milk
- Soy
- May contain traces of allergens
- Eggs
We’re big advocates for risoni. These tiny little pasta pieces soak up so much flavour, they’re great for letting your favourite ingredients shine! Mushroom, bacon and leek in a creamy sauce take centre stage in this meal, with a peppery balsamic rocket salad cutting right through that delicious richness.
Ingredients
1 packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
button mushrooms
1
leek
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains: Milk; )
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Rocket leaves
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook risoni, uncovered, over a high heat, ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain.
• Meanwhile, thinly slice button mushrooms and leek. • In a large frying pan, heat a drizzle of olive oil and half the butter over high heat. • Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a bowl
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and leek, breaking up with a spoon, until browned, 4-6 minutes. • Add garlic & herb seasoning, longlife cream (see ingredients) and the reserved pasta water, stirring until well combined. Simmer for 1-2 minutes. • Remove from heat, add cooked risoni, mushroom, grated Parmesan cheese and the remaining butter. Stir until combined and season to taste.
• In a medium bowl, combine salad leaves, a drizzle of balsamic vinegar and olive oil. • Divide creamy bacon & mushroom risoni between bowls. • Top with balsamic rocket. Enjoy!
