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Oven-Baked Bacon Risotto

Oven-Baked Bacon Risotto

with Mushrooms and Salad

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Risotto is such a delicious, creamy dish, but all the stirring that is required can make it a bit daunting. In this easy recipe, André has simplified the process. Forget about the stirring, just shove your risotto in the oven. All the creamy luxurious texture with none of the elbow work!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 unit(s)

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

1 bunch(es)


6 unit(s)

Streaky Bacon Rasher

1 sachet

Chicken Stock Powder

175 grams

Risotto Rice

1 tbsp

White Wine Vinegar


½ unit(s)


1 sachet


1 bag(s)

Baby Leaves

½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

400 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate80 g
of which sugars10.0 g
Protein22 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve the lemon. Slice the bacon rashers into pieces roughly 1cm wide.


Boil the water (amount specified in the ingredient list) in a medium saucepan over high heat and stir in the chicken stock pot. When it's dissolved reduce the heat to low, just enough to keep the stock hot.


Put a wide-bottomed, ovenproof saucepan on medium-high heat and add a glug of oil. Add the onion and bacon. Cook until the onion is soft and the bacon nicely browned, 5-7 mins.


Add the mushrooms. Cook for another 3 mins. Add the garlic and cook until fragrant, 1 minute. Stir in the arborio rice and add the white wine vinegar, allowing it to evaporate completely before adding the stock. Reduce the heat to low, cover the pan with a lid or seal it with foil. Pop the pan on the top shelf of your oven. Bake for 25 mins.


When 25 mins is up, remove the risotto from your oven and leave it to cool for 5 mins. Meanwhile, make the salad! In a large bowl, mix the lemon juice with the honey and olive oil (amount specified in the ingredient list). Season with a pinch of salt and a grind of black pepper. Add the baby leaf mix and toss to dress the leaves.


Take the lid off the risotto and stir in the butter and half of the hard Italian cheese. Add a squeeze of lemon juice and the tarragon. Taste to make sure you are happy with the seasoning - add some salt and black pepper if necessary. Serve the risotto in deep bowls with some salad on top and a final sprinkling of cheese.