Oven-Baked Bacon & Mushroom Risotto
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Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad

Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef André to the rescue! He's simplified the process and created this recipe that lets you just put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!

Under 650 calories

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 Time45 minutes
Cooking time15 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

90 grams

Bacon Lardons

175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

20 grams

Chicken Stock Paste

½ unit(s)


40 grams

Wild Rocket

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2402 kJ
Energy (kcal)574 kcal
Fat17.6 g
of which saturates5.7 g
Carbohydrate82.5 g
of which sugars8.6 g
Protein21.4 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). 


Heat a drizzle of oil in a large, wide-bottomed ovenproof pan 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 mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned, 5-6 mins. 

Transfer the mushrooms to a bowl and set aside.


Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Stir in the cooked mushrooms and garlic, then cook until the garlic is fragrant, 1 min.


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

Stir in the boiled water for the risotto (see pantry for amount), mixed herbs and chicken stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.


Meanwhile, zest and halve the lemon (see ingredients for amount).

In a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before serving, add the rocket, then toss to coat in the dressing.


When the risotto's ready, remove from the oven. Stir in a knob of butter (if you have any) and three quarters of the hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.

Stir in a pinch of lemon zest and squeeze in some lemon juice. Taste and add more salt, pepper or lemon zest and juice if needed.

Serve your bacon and mushroom risotto topped with the rocket salad and remaining cheese.