One-Pot Bacon, Mushroom & Leek Risotto
with Parmesan & Parsley
Mushrooms, we love those little meaty fungi found in fairytales so much that we’re bringing the magic out of the book straight to your table! Pack them into a risotto with bacon, leek and carrot cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust (also known as Parmesan cheese)!
Unfortunately, this week's portabello mushrooms were in short supply, so we've replaced them with button mushrooms. 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
leek
1 packet
button mushrooms
1
carrot
1 packet
arborio rice
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 sachet
Aussie Spice Blend
1 sachet
vegetable stock powder
½
lemon
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
parsley
1
diced bacon
Not included in your delivery
olive oil
2.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek and button mushrooms. Thinly slice carrot into rounds.
• Heat a large oven-proof saucepan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add leek, mushrooms and carrot and cook, stirring, until softened, 7-8 minutes. • Add arborio rice, garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Stir to combine and bring to the boil. Cover tightly with a lid (or foil), then transfer to the oven and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Use a baking dish if you don't have an ovenproof saucepan or pot.
• Slice lemon into wedges. • When risotto is done, stir through cream (see ingredients), a squeeze of lemon juice and season to taste.
TIP: If the risotto is dry, add a splash of water and stir through.
• Divide creamy bacon, mushroom and leek risotto between bowls. • Top with grated Parmesan cheese. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!