Oven-Baked Bacon & Mushroom Risotto
with Rocket Salad and Tarragon
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef André to the rescue! He's simplified the process and created this recipe that lets you just put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!
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
2 unit(s)
Garlic Clove
150 grams
Closed Cup Mushrooms
90 grams
British Smoked Bacon Lardons
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
20 grams
Chicken Stock Paste
½ bunch(es)
Tarragon
½ unit(s)
Lemon
40 grams
Wild Rocket
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
500 milliliter(s)
Boiled Water for the Risotto
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Thinly slice the mushrooms.
Put a large ovenproof pan on medium heat with a drizzle of oil. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once the pan is hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then transfer to a bowl.
Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.
Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Stir in the cooked mushrooms and garlic, then cook until fragrant, 1 min.
Stir the risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins.
Add the cider vinegar and allow it to evaporate completely before adding the boiled water for the risotto (see pantry for amount) and chicken stock paste. Stir well to combine.
Bring back up 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.
Meanwhile, pick the tarragon leaves from their stalks and finely chop (see ingredients for amount, discard the stalks). Zest and halve the lemon.
In a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the rocket, then toss to coat.
When the risotto is ready, remove from the oven. Stir in a knob of butter (if you have any) and three quarters of the hard Italian style cheese. Add a splash of water if you feel it needs it.
Stir in a pinch of lemon zest, a little lemon juice and the tarragon. Add more salt, pepper or lemon zest and juice if needed.
Serve your bacon and mushroom risotto in bowls topped with the rocket salad and remaining cheese.
Enjoy!
