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!
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.
Ingredients
1
Onion
2
Garlic Clove
150
Closed Cup Mushrooms
½
Tarragon
½
Lemon
90
Bacon Lardons
175
Risotto Rice
15
Cider Vinegar
(Contains Sulphites)
20
Chicken Stock Paste
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
450
Boiling Water
1
Olive Oil
1
Sugar
Nutritional information
Utensils
Instructions
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). Thinly slice the mushrooms. Pick the tarragon leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks). Zest and halve the lemon.
Put a large, ovenproof saucepan on medium-high heat and add a glug of oil. (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then transfer to a bowl.
Once the mushrooms are out of the pan, pop the pan back on medium-high heat. Add the onion and bacon lardons to the pan and cook until the onion is soft and the bacon lardons are nicely browned, 5-7 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw meat. Cook the bacon lardons thoroughly.
Stir in the mushrooms and garlic, cook until fragrant, 1 min. Stir in the risotto rice then add the cider vinegar, allowing it to evaporate completely before adding the boiling water (see ingredients for amount) and the chicken stock paste. 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. TIP: If you don't have an ovenproof pan, transfer the risotto to an ovenproof dish now, before it goes in the oven.
When the risotto is ready, remove from your oven and leave it to cool slightly. Meanwhile, make the salad. In a large bowl, mix a squeeze of lemon juice with the sugar and olive oil (see ingredients for both amounts). Season with salt and pepper. Add the rocket and toss to dress.
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 it needs it. Add a pinch of lemon zest, a little lemon juice and the tarragon. Add more salt, pepper or more lemon zest and juice if necessary. Serve the risotto in bowls with some salad on top and a final sprinkling of cheese. Enjoy!
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