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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Mustard, Soya, Celery, Cereals containing gluten, Milk)
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
Nutritional information
Utensils
Instructions
Boil a full kettle.
Halve, peel and thinly slice the onion.
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 white wine stock powder 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.
Meanwhile, heat a drizzle of oil in a large, wide-bottomed 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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the mushrooms, then stir-fry until softened, 5-6 mins more.
Stir in the garlic and risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
Pour in a third of the stock and stir to combine. Bring to the boil, then simmer until the liquid has been absorbed.
Repeat with the remaining stock, adding it a third at a time. Stir occasionally.
The risotto should take 20-25 mins in total. It’s ready when the rice is 'al dente', cooked through but still slightly firm in the centre.
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.
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 to your desired consistency.
Stir through the Italian style cheese and butter (see pantry for amount) until melted.
Season to taste with salt and pepper if needed.
Serve your bacon and mushroom risotto in bowls.
Enjoy!
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