Bacon & Mushroom Risotto
with Leafy Cucumber Salad
Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, short grain rice soaking up the salty, umami-rich bacon and meaty mushrooms like a treat. Stir through the Parmesan cheese once the risotto is done for a subtly sharp and tangy depth of flavour.
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Ingredients
1
Brown Onion
2
portabello mushrooms
1 packet
diced bacon
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
½
lemon
1
cucumber
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice onion and portabello mushrooms. Cut lemon into wedges. • In a large deep frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until slightly softened and browned, 3-4 minutes. • Add diced bacon and onion, breaking up with a spoon, until starting to brown, 3-4 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant, 1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.
• Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When the risotto is done, stir through grated Parmesan cheese, the butter and a squeeze of lemon juice. If needed, add a splash of water to loosen. Season with pepper.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While risotto is baking, slice cucumber into half-moons. • When the risotto is almost ready, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil in a large bowl. Toss to coat. Season to taste with salt and pepper.
• Divide bacon and mushroom risotto between bowls. • Serve with leafy cucumber salad. Enjoy!