Quick Creamy Double Bacon & Mushroom Risoni
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Quick Creamy Double Bacon & Mushroom Risoni

Quick Creamy Double Bacon & Mushroom Risoni

with Parmesan & Balsamic Rocket

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.

Tags:
Kid Friendly
Allergens:
Gluten(Wheat)
•Milk

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

Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Risoni

(Contains Gluten(Wheat); May be present Soy. )

1 packet

button mushrooms

1

leek

2 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

½ packet

cream

(Contains Milk; )

1 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

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Nutrition Values

Energy (kJ)4571 kJ
Calories1092 kcal
Fat86.7 g
of which saturates49.1 g
Carbohydrate42.9 g
of which sugars7.8 g
Dietary Fibre4 g
Protein33.8 g
Sodium1448 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 Pan
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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

3
3

• 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 (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning, bechamel sauce and the reserved pasta water, stirring until well combined. • Remove from heat, add cooked risoni, mushroom, grated Parmesan cheese and the remaining butter. Stir until combined and season to taste.

4
4

• 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!