NZ Creamy Bacon & Mushroom Risoni
with Parmesan
- Gluten
- Milk
- Soy
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
Portobello Mushrooms
1 packet
Leek
1 packet
Bechamel Sauce
(Contains: Gluten, Milk, Soy; )
100 g
Diced Bacon
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
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 portobello mushrooms and leek. • In a large frying pan, heat a drizzle of olive oil and ½ 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, 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.
• 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!
