Bacon, Mushroom & Parmesan Risotto
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Bacon, Mushroom & Parmesan Risotto

Bacon, Mushroom & Parmesan Risotto

with Parsley & Garden 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!

Allergens:
Milk

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

button mushrooms

1

courgette

2 clove

garlic

1 bag

parsley

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

Chicken-Style Stock Powder

1

carrot

1

tomato

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)

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Nutrition Values

Energy (kJ)3120 kJ
Fat33.4 g
of which saturates17.7 g
Carbohydrate84.4 g
of which sugars7.9 g
Protein24.6 g
Sodium1529 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

Baking Dish
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice button mushrooms. Cut courgette into bite-sized chunks. Finely chop garlic. Roughly chop parsley.

2
2

• 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 half the butter and cook, stirring, until tender, 4-6 minutes. • Add garlic, parsley, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

3
3

• 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.

4
4

• While the risotto is baking, grate carrot. Roughly chop tomato. • In a medium bowl, combine a drizzle of vinegar and olive oil, then season with salt and pepper. Add mixed salad leaves, carrot and tomato. Set aside.

5
5

• 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.

6
6

• Toss salad to combine. • Divide bacon, mushroom and Parmesan risotto between bowls. • Serve with garden salad. Enjoy!