Oven-Baked Bacon and Goat's Cheese Risotto
with Mushrooms and Rocket
This Oven-Baked Bacon and Goat's Cheese Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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)
Red Onion
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
175 grams
Risotto Rice
10 grams
Vegetable Stock Paste
(Contains Celery)
15 grams
Wild Mushroom Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75 grams
Goat's Cheese
(Contains Milk)
20 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
500 milliliter(s)
Water for the Risotto
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Halve, peel and chop the red onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large ovenproof saucepan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the sliced mushrooms and stir-fry until golden, 3-4 mins.
Next, add the bacon lardons and onion and cook, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the veg has softened, season with salt and pepper, then stir in the garlic. 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 boiled water for the risotto (see pantry for amount), veg stock paste and wild mushroom paste to the pan. Stir well to combine.
Bring back to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese and butter (see pantry for amount).
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Spoon your risotto into bowls and crumble over the goat's cheese.
Top with the rocket and a drizzle of olive oil to finish.
Enjoy!
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