Oven-Baked Bacon & Double Creamy Brie Risotto
with Caramelised Onion & Rocket
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 peppery rocket for a meal that hits the spot!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Red Onion
2
Garlic
1
Celery
2 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
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Finely chop garlic and celery.
- Thinly slice onion (see ingredients).
- Roughly chop 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-style rice and stir to coat. Add the water.
- 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.
- 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.
- Remove risotto from oven and stir through the brie until melted.
- Stir through a splash of water to loosen risotto if needed.
- Divide brie and bacon risotto between bowls. Top with caramelised onion and rocket leaves. Drizzle balsamic vinegar over the rocket.
- Sprinkle parmesan cheese. Enjoy!
