Oven-baked Bacon Risotto
with chilli flakes and fresh basil
Though not cooked in the traditional way, this dish retains all the hallmarks of a classic risotto. The great news is its oven-baked nature offers a less hands-on approach to dinnertime. Multitaskers rejoice!
Tags:
Family Friendly
Allergens:
Milk
Total Time45 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Mushrooms
225 grams
Risotto Rice
2 sachet(s)
Chicken Stock
1 unit(s)
Onion
5 grams
Basil
½ sachet(s)
Italian Herbs
100 grams
Bacon Lardons
1 unit(s)
Lemon
50 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)1203 kJ
Energy (kcal)288 kcal
Fat18.6 g
of which saturates9 g
Carbohydrate14.9 g
of which sugars6.4 g
Dietary Fiber0 g
Protein19.6 g
Cholesterol0 mg
Salt3.83 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
•Large Oven-Proof Pan
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Dilute the stock powder in 500ml hot water (double for 4p).
- Halve, peel and thinly slice the onion.
- Quarter the mushrooms, chop any larger pieces so all are evenly-sized.
- Cut the lemon into 4 wedges.
2
- Place a large, wide-bottom ovenproof pan over high heat with a drizzle of oil.
- Once hot, add the onion, mushrooms and bacon. Season with ½ tsp salt and pepper (double both for 4p).
- Cook until softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
TIP: If you don't have an ovenproof pan use a normal one and transfer risotto to an oven dish before placing in the oven.
3
- Add the risotto rice, half the dried Italian herbs (double for 4p) and dried chilli flakes (use less if you don't like spice) to the pan.
- Stir to cook until the edges of the rice are translucent, 1-2 mins.
4
- Pour the diluted stock into the pan and stir well to combine.
- Bring to the boil then remove from the heat and stir in a knob of butter.
- Pop a lid on the pan (or cover with foil) and bake in the oven until the rice is al dente and the water has been absorbed, 30-35 mins.
5
- When the risotto is ready, remove it from the oven.
- Season to taste with salt, pepper and lemon juice.
- Pick half the basil leaves (double for 4p) then roughly tear.
TIP: Add a splash of water if it's too dry.
6
- Divide the bacon risotto between bowls.
- Garnish with the cheese and torn basil leaves.
- Serve any remaining lemon wedges alongside.
