Oven-Baked Bacon & Creamy Brie Risotto

Name: Oven-Baked Bacon & Creamy Brie Risotto with Caramelised Onion & Rocket
Total time: 40m
Yield: 2
Ingredients: ½ Red Onion; 2 Garlic; 1 Celery; 1 packet Single Cream Brie; 100 g Diced Bacon; 1 sachet Herb & Mushroom Seasoning; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 packet Rocket leaves; 1 drizzle olive oil; 2 cup water; 1 tbs balsamic vinegar; 1 tsp brown sugar

with Caramelised Onion & Rocket

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Calories

839 kcal

Protein

32g protein

Difficulty

Easy

Allergens:

Milk

If rich and creamy is your kind of kai, this risotto is for you! We’re starting with perfectly caramelised onion and crispy bacon, which is then stirred through a creamy risotto. The magic ingredient is soft, decadent Brie, melted through for an irresistible finish. Serve topped with rocket and Parmesan cheese for a meal that hits the spot!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

Garlic

Celery

1 packet

Single Cream Brie

(Contains: Milk; )

100 g

Diced Bacon

1 sachet

Herb & Mushroom Seasoning

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Rocket leaves

Not included in your delivery

1 drizzle

olive oil

2 cup

water

1 tbs

balsamic vinegar

1 tsp

brown sugar

Nutrition Values

Calories839 kcal

Energy (kJ)3510 kJ

Fat41.5 g

of which saturates21.5 g

Carbohydrate81.8 g

of which sugars7.2 g

Dietary Fibre2.7 g

Protein32 g

Sodium1160 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 Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic and celery.
• Thinly slice onion (see ingredients).
• Roughly chop single cream Brie.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and celery, until starting to brown, 4-5 minutes.
• Add garlic, herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add risotto rice and stir to coat. Add the water and bring to the boil, then remove from heat.

• Transfer risotto to a baking dish.
• Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

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

• When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook onion, stirring regularly until softened, 5-6 minutes.
• Reduce heat to medium-low. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a large bowl and allow to cool slightly.

• Remove risotto from oven and stir through Brie until melted.
• Stir through a splash of water to loosen risotto if needed.

• Divide bacon and creamy brie risotto between bowls. Top with caramelised onion and rocket leaves.
• Drizzle balsamic vinegar over the rocket.
• Sprinkle with grated Parmesan cheese (see ingredients) to serve. Enjoy!