Bacon and Mushroom Risotto
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Bacon and Mushroom Risotto

with parsley

Tags:
Family Friendly
Nut free
Allergens:
Sulphites
Milk
Total Time50 minutes
Cooking Time40 minutes
DifficultyMedium

Ingredients

Serving amount

½ unit(s)

Leek

1 unit(s)

Garlic

150 grams

Mushrooms

5 grams

Parsley

1 sachet(s)

Vegetable Stock

100 grams

Bacon Lardons

225 grams

Risotto Rice

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

120 grams

Baby Spinach

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter (Optional)

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Nutrition Values

Energy (kJ)1233 kJ
Energy (kcal)295 kcal
Fat17.9 g
of which saturates8.2 g
Carbohydrate15.1 g
of which sugars6.1 g
Dietary Fiber0.1 g
Protein20.8 g
Cholesterol0 mg
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Ladle

Instructions

1

Trim the root and dark leafy part from half the leek (double for 4p). Halve lengthways and thinly slice. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

2

Pour 1000ml water (double for 4p) into a pot. Add vegetable stock, then bring to the boil and stir to dissolve. Allow to simmer on low heat. Meanwhile, heat a drizzle of oil in a large pot on medium heat. Once hot, add the bacon lardons and cook until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Add the mushrooms and leek and fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.

3

Add the risotto rice to the pot and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally. Add the vinegar, stir together and allow it to evaporate, about 30 secs.

4

Stir in a ladle of your stock, When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins, and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle.

5

When the risotto has 3 mins left, stir the spinach through the risotto a handful at a time and cook for the remaining risotto cook time, until piping hot.

6

Once cooked, remove the risotto from the heat. Stir in some butter (if you have any), half the parsley and 3/4 of the hard Italian cheese. Season to taste with salt and pepper. Serve your risotto in deep bowls with the rest of the hard Italian cheese and parsley scattered on top.

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