Easy Bacon & Mushroom Risotto

Name: Easy Bacon & Mushroom Risotto with Leafy Pear Salad
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 leek; 1 packet portabello mushrooms; 1 packet diced bacon; 2 cup boiling water; 1 sachet Garlic & Herb Seasoning; 1 sachet Chicken-Style Stock Powder; 20 g butter; ½ pear; 1 bag Mixed Salad Leaves; 1 drizzle balsamic vinegar; 1 packet garlic paste; 1 packet arborio rice; 1 packet Grated Parmesan Cheese

with Leafy Pear Salad

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Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, short grain rice soaking up the flavours from the salty, umami-rich bacon and meaty mushrooms like a treat. Stir through the semi-dried tomatoes once the risotto is done for a subtly sweet and tangy depth of flavour.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 packet

portabello mushrooms

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

pear

1 bag

Mixed Salad Leaves

1 packet

garlic paste

1 packet

arborio rice

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

2 cup

boiling water

20 g

butter

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2928 kJ

Fat25.3 g

of which saturates12.8 g

Carbohydrate90.6 g

of which sugars8.3 g

Protein24.6 g

Sodium1470 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

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice leek and portabello mushrooms. • In a large deep frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until slightly softened and browned, 3-4 minutes. • Add diced bacon and leek, breaking bacon up with a spoon, until starting to brown, 3-4 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant, 1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.

• Transfer risotto to a baking dish. • Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When the risotto is done, stir through grated Parmesan cheese and the butter. If needed, add a splash of water to loosen. Season with pepper.

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

• While risotto is baking, thinly slice pear (see ingredients). • When the risotto is almost ready, combine mixed salad leaves, pear and a drizzle of balsamic vinegar and olive oil in a large bowl. Toss to coat. Season to taste with salt and pepper.