Oven-Baked Risotto
with Bacon and Mushroom
This delicious Oven-Baked Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
Red Onion
2
Garlic Clove
150
Closed Cup Mushrooms
½
Tarragon
½
Lemon
90
British Smoked Bacon Lardons
175
Risotto Rice
Arborio Rice
15
Cider Vinegar
(Contains Sulphites)
20
Chicken Stock Paste
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
450
Boiling Water
1
Olive Oil
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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). Thinly slice the mushrooms. Pick the tarragon leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks). Zest and halve the lemon.
Put a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add a drizzle of oil. When hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then remove to a bowl.
Pop you (now empty) pan back on medium-high heat. Add the onion and bacon lardons and cook until the onion is soft and the lardons are nicely browned, 5-7 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly.
Stir in the cooked mushrooms and garlic, cook until fragrant, 1 min. Stir in the risotto rice 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 boiling water (see ingredients 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.
When the risotto is ready, remove from your oven and leave it to cool slightly. Meanwhile, make the salad. In a large bowl, mix a squeeze of lemon juice with the sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper. Add the rocket and toss to coat.
Take the lid off the risotto and 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 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 the risotto in bowls with some salad on top and a final sprinkling of cheese. Enjoy!
