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Red wine bacon risotto

with Swiss mushrooms and tarragon

Ready in around 25 mins

RECIPE FACT:
Prior to being the first Capital of unified Italy, Turin was the capital of the Kingdom of Sardinia.
Nutritional Info:
  • Energy: 2967kj (710Kcal)
  • Protein: 32g
  • Carbohydrate: 63g
  • Fat: 30g
  • Contains: Milk, Tree nuts, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO COOK THE RICE:

    Empty the seasoned risotto rice into a pot, add 1 cup of boiling water from the kettle and the red wine and tarragon stock. Place the pot on stovetop and bring to the boil over a medium-high heat. Once the rice is boiling place a lid on the pot, reduce the heat to low and cook for 15 mins. Mix the garlic cream cheese and stir into the rice. Increase to a medium-high heat and cook, stirring often for a further 2-3 mins until thickened.

  • 2. TO PREPARE THE VEGETABLES:

    Pick the Italian parsley leaves discarding their stalks then chop finely. Cut the broccoli in bites size pieces and slice the Swiss mushrooms thinly. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccoli, season with salt and pepper and cook for 4-5 mins until cooked and a little charred. Remove from the pan and keep warm until serving.

  • 3. TO PREPARE AND COOK THE BACON:

    Keep 2 slices of bacon aside and cut the remaining into 1 cm strips. Place the non-stick frying pan back over a medium-high heat with a drizzle of oil. Once hot add the bacon slices and cook for 3-4 mins turning to crisp both sides. Remove from the pan and drain on a paper towel. Place the frying pan back on a medium high-heat and cook the cut bacon for 4-5 mins. Then add the Swiss mushrooms and cook for an additional 2-3 mins. When the risotto rice is cooked stir in half the shaved Parmesan and add to the bacon and mushrooms. Finish by seasoning with black pepper.

  • TO SERVE:

    Divide the risotto between bowls. Top with a slice of crispy bacon, a little chopped Italian parsley, the remaining shaved Parmesan and a sprinkle of toasted pinenuts. Serve the charred broccoli on the side.

Ingredients In your box:
  • 1 pack of streaky bacon
  • 1 sachet of seasoned risotto rice
  • 1 pot of red wine and tarragon stock
  • 1 pot of garlic cream cheese
  • 1 sachet of toasted pinenuts
  • 1 pot of shaved Parmesan
  • 1 pack of Swiss mushrooms
  • Broccoli
  • 1 bag of Italian parsley

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