Bacon, Thyme & Portabello Mushroom Risotto
with Caramelised Onion & Rocket 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!
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
portabello mushrooms
½
lemon
1 bag
thyme
1 packet
diced bacon
1 packet
Garlic & Herb Seasoning
1 packet
arborio rice
1
onion
1
tomato
1 bag
salad leaves
1 bag
baby spinach leaves
1 bag
parsley
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
vegetable stock pot
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk; )
1 tbs
balsamic vinegar
2 cup
water (for the rice)
½ tbs
water (for the onion)
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Thinly slice the portabello mushrooms. Slice the lemon into wedges. Pick the thyme leaves.
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Cook the diced bacon and mushrooms, breaking up the bacon with a spoon, until tender, 5-6 minutes. Add the garlic, thyme, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
Add the water (for the rice) and vegetable stock pot to the rice and bring to the boil. Transfer the risotto to a baking dish. 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, thinly slice the brown onion. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.
While the onion is cooking, cut the tomato into wedges. In a large bowl, combine the tomato, rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste and set aside. When the risotto is done, stir through the grated Parmesan cheese, remaining butter, a squeeze of lemon juice, the caramelised onion and baby spinach leaves. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
Divide the portabello mushroom, thyme and bacon risotto between bowls. Tear over the parsley leaves. Serve with the rocket salad and any remaining lemon wedges.