NZ Double Brie & Bacon Risotto
with Caramelised Onion & Rocket
Calories
:
978 kcalProtein
:
40g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½
Red Onion
2
Garlic
1
Celery
1 packet
Single Cream Brie
(Contains: Milk; )
200 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
Calories978 kcal
Energy (kJ)4090 kJ
Fat53.7 g
of which saturates25.9 g
Carbohydrate81.8 g
of which sugars7.2 g
Dietary Fibre2.7 g
Protein40 g
Sodium1560 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 Frying Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Finely chop garlic and celery.
- Thinly slice onion (see ingredients).
- Roughly chop brie.
2
- 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-style rice and stir to coat. Add the water.
- Bring to the boil, then remove from heat.
TIP: Cook in batches if your pan is getting crowded.
3
- Transfer risotto to a baking dish.
- Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
4
- When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook sliced 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.
5
- Remove risotto from oven and stir through the brie until melted.
- Stir through a splash of water to loosen risotto if needed.
6
- Divide brie and bacon risotto between bowls. Top with caramelised onion and rocket leaves. Drizzle balsamic vinegar over the rocket.
- Sprinkle parmesan cheese. Enjoy!
