Bacon, Mushroom & Thyme Risotto
with Cucumber Salad
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting! Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!
Unfortunately, this week's tomato was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Ingredients
1 packet
button mushrooms
1
courgette
2 clove
garlic
1 bag
thyme
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1
carrot
1
cucumber
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice button mushrooms. Cut courgette into bite-sized chunks. Finely chop garlic. Pick thyme leaves.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. • Add courgette, mushrooms and 1/2 the butter and cook, stirring, until tender, 4-6 minutes. • Add garlic, thyme, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and chicken-style stock powder to the pan, then bring to the boil. • Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still has a bit of firmness in the middle.
• While the risotto is baking, grate carrot. Roughly chop cucumber. • In a medium bowl, combine a drizzle of vinegar and olive oil, then season with salt and pepper. Add mixed salad leaves, carrot and cucumber. Set aside.
• When the risotto is done, stir through grated Parmesan cheese and remaining butter. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
• Toss salad to combine. • Divide bacon, mushroom and thyme risotto between bowls. • Serve with cucumber salad. Enjoy!