Stovetop Bacon and Mushroom Risotto
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Stovetop Bacon and Mushroom Risotto

Stovetop Bacon and Mushroom Risotto

with Baby Spinach and Cheese

Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Bacon and Mushroom Risotto is designed by our chefs for a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
•Family Friendly
Allergens:
Milk
•Egg

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Lemon

3 unit(s)

Garlic Clove

20 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

90 grams

British Smoked Bacon Lardons

120 grams

Sliced Mushrooms

175 grams

Risotto Rice

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

800 milliliter(s)

Boiled Water for the Stock

15 grams

Butter

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Nutritional information

Energy (kJ)2650 kJ
Energy (kcal)633 kcal
Fat22.5 g
of which saturates10.9 g
Carbohydrate83.5 g
of which sugars7.1 g
Protein25 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Measuring Jug
•Garlic Press
•Kettle
•Large Saucepan

Instructions

Get Prepped
1

Boil a full kettle.

Halve, peel and thinly slice the onion. Halve the lemon.

Peel and grate the garlic (or use a garlic press).

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the chicken stock paste and mixed herbs - this is your stock.

If you prefer oven-baking your risotto, preheat your oven to 220°C/200°C fan/gas mark 7. Use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.

Soften the Veg
2

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the bacon lardons and sliced onion. Cook until the bacon is golden and the onion is softened, 4-5 mins. 

Add the mushrooms, then stir-fry until softened, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Bring on the Rice
3

Add the garlic to the veg and bacon pan and cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Cook your Risotto
4

Pour in a third of the stock and stir to combine.

Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

Spinach Time
5

When the risotto has 2 mins remaining, stir in the spinach a handful at a time. Cook for the remaining time until wilted and piping hot.

Once cooked, remove the risotto from the heat. TIP: Add a splash of water to loosen the risotto if needed.

Stir through the Italian style cheese and butter (see pantry for amount) until melted. Add a squeeze of lemon juice.

Season to taste with salt, pepper and more lemon juice if needed.

Serve Up
6

Serve your bacon and mushroom risotto in bowls.

Enjoy!