Mushroom & Bacon Risotto
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Mushroom & Bacon Risotto

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!

Allergens:
Sulphites
Milk
Egg

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.

Preparation Time40 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

1

Leek

15

Cider Vinegar

(Contains Sulphites)

150

Closed Cup Mushrooms

60

British Smoked Bacon Lardons

1

Garlic Clove

1

Flat Leaf Parsley

30

Unsalted Butter

2

Vegetable Stock Powder

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

150

Mangetout

Not included in your delivery

750

Water for the Stock

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Nutritional information

Energy (kcal)646 kcal
Energy (kJ)2703 kJ
Fat25 g
of which saturates14 g
Carbohydrate79 g
of which sugars6 g
Protein25 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Knife
Medium Saucepan
Ladle
Sieve
Bowl

Instructions

Prep the Veg
1

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).

Soften the Veg
2

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 Rice
3

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.

Cook the Risotto
4

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.

Cook the Mangetout
5

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.

Finish and Serve
6

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!