Mushroom & Bacon Risotto
with Mangetout and Leek
We love a good Mushroom Risotto with Bacon and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
1 unit(s)
Leek
1 punnet(s)
Closed Cup Mushrooms
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
2 sachet
Vegetable Stock Powder
(ContainsCelery)60 grams
Bacon Lardons
175 grams
Risotto Rice
1 sachet
Cider Vinegar
(ContainsSulphites)1 pack(s)
Mangetout
30 grams
Unsalted Butter
(ContainsMilk)1 pack(s)
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
750 milliliter(s)
Water for Stock
Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice .Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Pour the water (see ingredients for amount) into a saucepan. Add the vegetable stock powder, then bring to the boil and stir to dissolve. Lower the heat. 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 leek to the bacon and stir-fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.
Add the arborio rice to the pan and cook over medium-low heat for 3 mins, stirring occasionally. Add the cider vinegar, stir together and allow it to evaporate. Bring another saucepan of water to the boil for the mangetout.
Stir a ladle of hot stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the risotto has 5 mins left, add the mangetout to the to the pan of boiling water along with 0.25 tsp of salt. Cook for 3-4 mins, until just tender, then drain in a colander.
Once cooked, remove the risotto from the heat. Stir in the butter, half the parsley and three quarters of the hard Italian cheese along with the mangetout. Season to taste with salt and pepper. Serve your risotto in deep bowls with the rest of the hard Italian cheese and parsley scattered on top. Enjoy!