Easy Bacon & Mushroom Risotto
with Leafy Pear Salad
Finishing tonight's risotto in the oven means minimal elbow work, and maximum flavour, with the starchy, short grain rice soaking up the flavours from the salty, umami-rich bacon and meaty mushrooms like a treat. Stir through the semi-dried tomatoes once the risotto is done for a subtly sweet and tangy depth of flavour.
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!
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
leek
1 packet
portabello mushrooms
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
½
pear
1 bag
Mixed Salad Leaves
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 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
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice leek and portabello mushrooms. • 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 leek, breaking bacon 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 and the butter. 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, thinly slice pear (see ingredients). • When the risotto is almost ready, combine mixed salad leaves, pear 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 pear salad. Enjoy!