Mushroom & Bacon Risotto
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Mushroom & Bacon Risotto

Mushroom & Bacon Risotto

with Mangetout

When we cooked this recipe up in the kitchen, it was gobbled up within seconds. When people asked what was in it, they couldn't believe it was made with such simple ingredients. Sometimes simple is best!

Tags:
Under 600 calories
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

90

Bacon Lardons

1

Garlic Clove

1

Flat Leaf Parsley

2

Vegetable Stock Powder

80

Mangetout

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750

Water for the Stock

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Nutritional information

Energy (kcal)565 kcal
Energy (kJ)2362 kJ
Fat16 g
of which saturates7 g
Carbohydrate79 g
of which sugars5 g
Protein25 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
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 - you want to just keep the stock warm. 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 lardons and stir-fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.

Add the Rice
3

Add the risotto rice to the pan and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally. Add the cider vinegar, stir together and allow it to evaporate, about 30 seconds.

Cook the Risotto
4

Stir in a ladle of your stock. 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 3 mins left, stir the mangetout through the to the risotto and cook for the remaining risotto cook time, until just tender.

Finish and Serve
6

Once cooked, remove the risotto from the heat. Stir in some butter (if you have any) , half the parsley and three quarters of the hard Italian cheese. 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!