This comforting bacon and mushroom risotto becomes rich and full of flavour with truffle oil and Parmesan. Add a crisp pear salad and roasted hazelnuts to perfectly round out the meal.
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garlic & herb seasoning
vegetable stock powder
roasted hazelnuts(ContainsTree Nuts)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Thinly slice the button mushrooms.
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, sliced mushrooms and diced bacon, stirring, until golden, 5-6 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
Add the water and the vegetable stock powder to the rice and bring to the boil. Transfer the risotto to a baking dish, then cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, finely chop the roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). Add 1/2 the baby spinach leaves, cucumber and pear to the dressing. Set aside.
When the risotto is done, stir through the grated Parmesan cheese, remaining butter and remaining baby spinach leaves. Season to taste. TIP: Stir through a splash of water if the risotto looks dry.
Toss the salad. Drizzle some of the truffle oil over the risotto. Divide the risotto between bowls, then serve with the cucumber and pear salad. Sprinkle the roasted hazelnuts over the risotto. TIP: Truffle has a strong flavour, add more or less depending on taste.