One-Pan Creamy Bacon & Mushroom Risoni

Name: One-Pan Creamy Bacon & Mushroom Risoni with Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet portabello mushrooms; 1 bag Soffritto Mix; 1 packet diced bacon; 1 sachet Garlic & Herb Seasoning; 2 cup boiling water; 1 sachet vegetable stock powder; 1 packet Risoni; ½ bottle cream; 1 bag baby spinach leaves; 1 bag parsley

with Parsley

Get up to $175 off

When you make a wish it really does come true! We’re granting the wish of a flavourful, easy-to-cook dinner, so with a wave of a wand (and only one pan) we give to you a creamy mushroom risoni, peppered with bacon and magic.

This recipe is under 650kcal per serving.

Unfortunately, this week’s silverbeet was in short supply, so we’ve replaced it with baby spinach. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Calorie Smart

•Easy Prep

Allergens:

Gluten(Wheat)

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

portabello mushrooms

1 bag

Soffritto Mix

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

1 packet

Risoni

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

½ bottle

cream

(Contains: Milk; )

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

2 cup

boiling water

Nutrition Values

Energy (kJ)2682 kJ

Fat40.9 g

of which saturates20.1 g

Carbohydrate45 g

of which sugars8.9 g

Protein19.5 g

Sodium1820 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

Cooking Steps

• Boil the kettle. Thinly slice portabello mushrooms. • In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, soffritto mix and diced bacon, stirring regularly, until bacon is lightly browned and veggies are just tender, 4-6 minutes.

• Add garlic & herb seasoning to the pan and cook, stirring, until fragrant, 1 minute. • Add the boiling water, vegetable stock powder and risoni. Stir to combine. • Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is tender, 7-8 minutes.

• Add cream (see ingredients), stir to combine and simmer until slightly thickened, 4-6 minutes. • Stir through baby spinach leaves until wilted, 1 minute. Season with pepper.