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Oven-Baked Bacon, Blue Cheese and Broccoli Risotto
Oven-Baked Bacon, Blue Cheese and Broccoli Risotto

Oven-Baked Bacon, Blue Cheese and Broccoli Risotto

with Walnuts and Balsamic Glaze

Recipe Development Team
Recipe Development TeamPublished on May 02, 2024

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

Allergens:
Celery
Nuts
Milk
Egg
Sulphites

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.

Total40 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

3 unit(s)

Garlic Clove**

175 grams

Risotto Rice

2 sachet(s)

Dried Rosemary

20 grams

Vegetable Stock Paste

(Contains: Celery)

20 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

80 grams

Tenderstem® Broccoli

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

30 grams

Crumbled Blue Cheese

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Nutritional information

Energy (kJ)3268 kJ
Energy (kcal)781 kcal
Fat35.4 g
of which saturates15.3 g
Carbohydrate84.7 g
of which sugars9.7 g
Dietary Fibre5.9 g
Protein29.6 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Oven-Proof Pan
Lid
Pan

Cooking Instructions and Tips

Get Prepping
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)

Fry the Flavours
2

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 bacon and onion and stir-fry until softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Add the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Bake your Risotto
3

Stir in the boiled water for the risotto (see pantry for amount), dried rosemary and veg 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.

Fry the Broccoli
4

Meanwhile, roughly chop the walnuts. Halve any thick broccoli stems lengthways. 

When the risotto has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. 

Remove the lid, add the garlic and cook for 1 min. Season with salt and pepper. Remove from the heat.

Finishing Touches
5

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Stir the spinach into your risotto a handful at a time and allow to wilt until it's piping hot.

Garnish and Serve
6

Share the risotto between your bowls and top with the broccoli.

Scatter over the blue cheese and walnuts. Drizzle with the balsamic glaze to finish.

Enjoy! 

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