Bacon and Mushroom Risotto
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Bacon and Mushroom Risotto

Bacon and Mushroom Risotto

with Baby Spinach

This delicious Bacon and Mushroom Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
WeightWatchers
Allergens:
Sulphites
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

1

Onion

150

Closed Cup Mushrooms

1

Garlic Clove

10

Chicken Stock Paste

120

British Smoked Bacon Lardons

175

Risotto Rice

15

Cider Vinegar

(Contains Sulphites)

40

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750

Water for the Stock

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Nutritional information

Energy (kJ)2465 kJ
Energy (kcal)589 kcal
Fat18.8 g
of which saturates7.8 g
Carbohydrate77.1 g
of which sugars5.8 g
Protein26.1 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Ladle

Instructions

Get Prepped
1

Halve, peel and chop the onion into small pieces.

Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press).

Soften the Veg
2

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and stir to combine.

Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the bacon lardons and cook until golden, 3-4 mins. 

Add the mushrooms and onion, then stir-fry until softened, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Bring on the Rice
3

Add the garlic to the veg and bacon pan and cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins. 

Add the cider vinegar, then stir together and allow it to evaporate, about 30 secs.

Cook your Risotto
4

Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.

The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Spinach Time
5

When the risotto has 3 mins left, stir in the spinach a handful at a time. Cook for the remaining cooking time until wilted and piping hot, 2-3 mins.

Add a splash of water if needed.

Finish and Serve
6

Once cooked, remove the risotto from the heat.

Stir in a knob of butter (if you have any) and three quarters of the hard Italian style cheese. Season to taste with salt and pepper.

Serve your risotto in deep bowls with the rest of the cheese on top.

Enjoy!