Stovetop Bacon and Mushroom Risotto
with Baby Spinach and Cheese
Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Bacon and Mushroom Risotto is designed by our chefs for a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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)
Onion
1 unit(s)
Lemon
3 unit(s)
Garlic Clove
20 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
90 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
175 grams
Risotto Rice
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
15 grams
Butter
Nutritional information
Utensils
Instructions
Boil a full kettle.
Halve, peel and thinly slice the onion. Halve the lemon.
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.
If you prefer oven-baking your risotto, preheat your oven to 220°C/200°C fan/gas mark 7. Use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the bacon lardons and sliced onion. Cook until the bacon is golden and the onion is softened, 4-5 mins.
Add the mushrooms, 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 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.
For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.
When the risotto has 2 mins remaining, 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 Italian style cheese and butter (see pantry for amount) until melted. Add a squeeze of lemon juice.
Season to taste with salt, pepper and more lemon juice if needed.
Serve your bacon and mushroom risotto in bowls.
Enjoy!
