Bacon and Mushroom Risotto
with Baby Spinach and Cheese
This delicious Bacon and Mushroom Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
1 unit(s)
Onion
1 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
90 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
800 milliliter(s)
Boiled Water for the Stock
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the chicken stock paste and mixed herbs - this is your stock.
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.
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.
Pour in the cider vinegar and allow to evaporate, 1-2 mins.
Pour in a third of the stock and stir to combine.
Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the risotto has 3 mins left, stir in the spinach a handful at a time. Cook for the remaining time until wilted and piping hot.
Once cooked, remove the risotto from the heat. TIP: Add a splash of water to loosen the risotto if needed.
Stir through the cheese and a knob of butter (if you have any) until melted. Season to taste with salt and pepper.
Share your bacon and mushroom risotto between serving bowls.
Enjoy!
