Creamy Bacon, Mushroom & Leek Risoni

Name: Creamy Bacon, Mushroom & Leek Risoni with Rocket & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet button mushrooms; 1 leek; 1 courgette; 2 clove garlic; 1 packet Risoni; 1 sachet Herb & Mushroom Seasoning; 20 g butter; 1 sachet vegetable stock powder; ½ packet cream; 1 bag Rocket leaves; drizzle white wine vinegar; 1 packet Grated Parmesan Cheese; 1 packet diced bacon

with Rocket & Parmesan

Get up to $175 off

Mushrooms, we love those little meaty fungi found in fairytales. We love them so much that we’re bringing the magic out of the book and straight to your table! Pack them into a risoni with leek, bacon and courgette cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust - also known as Parmesan cheese!

Allergens:

Wheat

•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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

button mushrooms

leek

courgette

2 clove

garlic

1 packet

Risoni

1 sachet

Herb & Mushroom Seasoning

1 sachet

vegetable stock powder

½ packet

cream

1 bag

Rocket leaves

1 packet

Grated Parmesan Cheese

1 packet

diced bacon

Not included in your delivery

olive oil

20 g

butter

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3041 kJ

Fat48.5 g

of which saturates27.1 g

Carbohydrate42.8 g

of which sugars8.2 g

Protein26.4 g

Sodium1386 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

•Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. • Thinly slice button mushrooms and leek. • Slice courgette into half-moons. Finely chop garlic.

• Pour boiling water into a large saucepan with a pinch of salt. • Add risoni to boiling water and cook, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain and return risoni to saucepan with a drizzle of olive oil.

• While risoni is cooking, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook diced bacon, mushrooms and leek, breaking up bacon with a spoon, until browned and softened, 5-6 minutes. • Add courgette and cook until tender, 3-4 minutes. Add garlic, herb & mushroom seasoning and the butter, cooking until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream (see ingredients), reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.

TIP: Add an extra splash of water if the mixture looks too thick.

• In a medium bowl, combine rocket leaves, a drizzle of white wine vinegar and a pinch of salt. • Divide creamy bacon, mushroom and leek risoni between bowls. Top with rocket and grated Parmesan cheese. Enjoy!