Caramelised Bacon & Mushroom Risotto
with Apple & Walnut 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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
leek
3 clove
garlic
1 packet
button mushrooms
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1
apple
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
2 cup
water
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek and button mushrooms. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes. • Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a paper towel-lined plate.
Little cooks: Kids can help out with measuring the brown sugar.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and mushrooms until browned, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Add garlic & herb seasoning and arborio rice and stir to coat. • Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.
• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese. Season to taste.
TIP: Stir through a splash of water to loosen the risotto if needed.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
• When the risotto has 5 minutes cook time remaining, thinly slice apple. Roughly chop walnuts. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add salad leaves, apple and walnuts. Toss to combine.
Little cooks: Take the lead by tossing the salad!
• Divide mushroom risotto between bowls. Top with caramelised bacon. • Serve with apple and walnut salad. Enjoy!