This Oven-Baked Bacon & Mushroom Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Closed Cup Mushrooms
Chicken Stock Paste
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Sugar for the Dressing
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.
Pick the tarragon leaves from their stalks and finely chop (see ingredients for amount, discard the stalks). Zest and halve the lemon.
Put a large ovenproof pan on medium heat with a drizzle of oil (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
When hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then transfer to a bowl.
Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.
Cook until the onion is soft and the lardons are browned, 5-7 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Stir in the cooked mushrooms and garlic, then cook until fragrant, 1 min.
Stir the risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins.
Add the cider vinegar and allow it to evaporate completely before adding the boiling water (see ingredients for amount) and chicken stock paste. Stir well to combine.
Bring back up 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.
When the risotto is ready, remove from your oven and leave it to cool slightly.
Meanwhile, in a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper.
Add the rocket, then toss to coat.
Once cooked, take the lid off the risotto and stir in a knob of butter (if you have any) and three quarters of the hard Italian style cheese. Add a splash of water if you feel it needs it.
Stir in a pinch of lemon zest, a little lemon juice and the tarragon. Add more salt, pepper or lemon zest and juice if needed. Serve your risotto in bowls topped with the rocket salad and remaining cheese.