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Oven-Baked Risotto

Oven-Baked Risotto

with Bacon and Mushroom

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!

Tags:
Family Friendly
Allergens:
Sulphites
Milk
Egg

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
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

½

Tarragon

15

Cider Vinegar

(Contains Sulphites)

6

Streaky Bacon

2

Chicken Stock Powder

150

Closed Cup Mushrooms

15

Honey

1

Onion

1

Garlic Clove

½

Lemon

50

Baby Leaf Mix

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1

Olive Oil

Water for the Stock

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Nutritional information

Energy (kcal)639 kcal
Energy (kJ)2671 kJ
Fat21 g
of which saturates9 g
Carbohydrate86 g
of which sugars13 g
Protein25 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Baking Dish
Medium Saucepan
Bowl

Instructions

Get Prepped
1

Preheat your oven to 200°C, fill and boil your kettle. 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). Half the lemon. Slice the bacon rashers into pieces roughly 1cm wide (or chop with scissors).IMPORTANT: Wash your hands after handling raw meat.

Make the Stock
2

Pour the boiling water (see ingredients for amount) into a jug and stir in the chicken stock powder. Stir to dissolve and leave to the side.

Cook the Bacon
3

Put a large, 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, stirring occasionally. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven.

Make the Risotto
4

Add the mushrooms. Cook until browned, another 3-5 mins. Add the garlic and cook until fragrant, 1 minute. Stir in the arborio rice then add the cider vinegar, allowing it to evaporate completely before adding the stock. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins.

Make the Salad
5

When the risotto is ready, remove from your oven and leave it to cool for 5 mins. Meanwhile, make the salad. In a large bowl, mix a squeeze of lemon juice with the honey and olive oil (see ingredients for amount). Season with salt and pepper. Add the baby leaf mix and toss to dress.

Season and Serve
6

Take the lid off the risotto and stir in a knob of butter (if you have any) and three-quarters of the hard Italian cheese. Add a little lemon juice and the tarragon. Taste to make sure you are happy with the seasoning - add more salt, pepper or more lemon if necessary. Serve the risotto in bowls with some salad on top and a final sprinkling of cheese. Enjoy!