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

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad

Love risottos, but wish there was no stirring involved? This Oven-Baked Bacon & Mushroom Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:
Calorie Smart
Allergens:
Milk
Egg

The quantities provided above are averages only.

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.

Total45 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

90 grams

British Smoked Bacon Lardons

120 grams

Sliced Mushrooms

175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

20 grams

Chicken Stock Paste

½ unit(s)

Lemon

40 grams

Wild Rocket

40 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)2657 kJ
Energy (kcal)635 kcal
Fat20.2 g
of which saturates7.5 g
Carbohydrate81.2 g
of which sugars8 g
Dietary Fibre4.9 g
Protein24.6 g
Salt3.7 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Kettle
Knife

Instructions

1

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). 

If you prefer hob cooking your risotto, skip the oven and just use a normal pan.

2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high 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 onion, bacon lardons and mushrooms. IMPORTANT: Wash your hands and equipment after handling raw meat.

3

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Cook lardons thoroughly. 

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

4

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.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

5

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.

6

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 to your desired consistency.

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.

Enjoy!

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