Oven-Baked Bacon and Goat's Cheese Risotto
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Oven-Baked Bacon and Goat's Cheese Risotto

Oven-Baked Bacon and Goat's Cheese Risotto

with Mushrooms and Rocket

This Oven-Baked Bacon and Goat's Cheese Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Veggie
Allergens:
Celery
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 time15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

175 grams

Risotto Rice

10 grams

Vegetable Stock Paste

(Contains Celery)

15 grams

Wild Mushroom Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75 grams

Goat's Cheese

(Contains Milk)

20 grams

Wild Rocket

90 grams

British Smoked Bacon Lardons

Not included in your delivery

500 milliliter(s)

Water for the Risotto

30 grams

Butter

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Nutritional information

Energy (kcal)783 kcal
Energy (kJ)3275 kJ
Fat36.8 g
of which saturates20.2 g
Carbohydrate83 g
of which sugars8.6 g
Protein28.9 g
Salt3.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Oven dish
Aluminum Foil
Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 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).

Fry the Veg
2

Heat a drizzle of oil in a large ovenproof saucepan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sliced mushrooms and stir-fry until golden, 3-4 mins.

Next, add the bacon lardons and onion and cook, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Toast the Rice
3

Once the veg has softened, season with salt and pepper, then stir in the garlic. Cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Ready, Steady, Bake
4

Add the boiled water for the risotto (see pantry for amount), veg stock paste and wild mushroom paste to the pan. Stir well to combine.

Bring back 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. 

Cheese Please
5

When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese and butter (see pantry for amount).

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Finish and Serve
6

Spoon your risotto into bowls and crumble over the goat's cheese.

Top with the rocket and a drizzle of olive oil to finish.

Enjoy!