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Oven-baked Bacon Risotto

Oven-baked Bacon Risotto

with chilli flakes and fresh parsley
4.5(40)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
684 kcal
Protein
: 
27.4g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

125 grams

Mushrooms

225 grams

Risotto Rice

2 sachet(s)

Chicken Stock

1 unit(s)

Onion

½ sachet(s)

Italian Herbs

100 grams

Irish Bacon Lardons

1 unit(s)

Lemon

50 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Dried Chilli Flakes

5 grams

Parsley

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

(Contains: Milk)

Energy (kJ)2862 kJ
Energy (kcal)684 kcal
Fat19.2 g
of which saturates9.1 g
Carbohydrate102.9 g
of which sugars6.3 g
Protein27.4 g
Salt4 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 your delivered box.
•Large Oven-Proof Pan

Cooking steps

PDF
Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Fill and boil your kettle.
  • Halve, peel and thinly slice the onion.
  • Thinly slice the mushrooms. 
  • Zest the lemon. Chop into 4 wedges.
Char the Mushrooms
2
  • Place a large, wide-bottom ovenproof pan over medium heat with a drizzle of oil.
  • Once the pan is hot, add the mushrooms and season with salt and pepper.
  • Cook until browned, stirring occasionally, 5-6 mins.
  • Transfer the mushrooms to a bowl and set aside.

TIP: If you don't have an ovenproof pan use a normal one and transfer risotto to an oven dish before baking.

Add the Rice
3
  • Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.
  • Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 
  • Stir the cooked mushrooms and risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins.
Bake the Risotto
4
  • Add 500ml boiled water, half the Italian herbs (double for 4p) and the chicken stock powder.
  • Stir well to combine.
  • Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Finishing Touches
5
  • When the risotto is ready, remove it from the oven.
  • Stir in a knob of butter (if you have any) and three-quarters of the hard Italian style cheese.
  • Stir in a pinch of lemon zest and squeeze in some lemon juice. Add more salt, pepper or lemon zest and juice if needed.
  • Roughly chop the parsley (stalks and all).

TIP: Add a splash of water if it's too dry.

Garnish and Serve
6
  • Serve your bacon and mushroom risotto in bowls.
  • Top with the parsley and remaining cheese.
  • Add chilli flakes to taste (use less if you don't like spice).
  • Serve any remaining lemon wedges alongside.
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