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Oven-Baked Risotto

Oven-Baked Risotto

with Bacon and Mushroom

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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!

Allergens:SulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

150 grams

Closed Cup Mushrooms

½ bunch(es)

Tarragon

½ unit(s)

Lemon

90 grams

Bacon Lardons

175 grams

Risotto Rice

1 sachet

Cider Vinegar

(ContainsSulphites)

20 grams

Chicken Stock Paste

40 grams

Rocket

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

450 milliliter(s)

Boiling Water

1 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2529 kJ
Energy (kcal)604 kcal
Fat20.0 g
of which saturates8.0 g
Carbohydrate79 g
of which sugars7.0 g
Protein24 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Knife
Cutting board
Garlic Press
Oven dish
Lid
Large Bowl
Bowl
Instructionsarrow up iconarrow up icon
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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). 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.

2

Put a large, ovenproof saucepan on medium-high heat and add a glug of oil. Add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then remove to a bowl. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer the risotto to an ovenproof dish just before it goes in the oven.

3

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: Cook the bacon lardons thoroughly. Wash your hands after handling raw meat.

4

Stir in the mushrooms and garlic, cook until fragrant, 1 minute. 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.

5

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.

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 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!