Roasted Mushroom and Bacon Risotto
with Goat Cheese
This weeknight-ready risotto takes less time but it’s just as satisfying! Roasting the mushrooms brings out deep mushroom flavour and stirring in goat cheese adds a zippy creaminess. We've also added green peas for bites of freshness and toasted almonds for crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tsp
Garlic Salt
¾ cup
Arborio Rice
7 g
Thyme
56 g
Goat Cheese
(Contains Milk)
2 unit
Vegetable Broth Concentrate
28 g
Almonds, sliced
(Contains Almonds)
113 g
Mirepoix
56 g
Green Peas
200 g
Bacon Strips
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Combine 2 3/4 cups water (5 1/2 cups for 4 ppl), half the thyme stems (use all for 4 ppl) and broth concentrates in a medium pot. Cover, then bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, still covered.
While broth comes to a boil, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Add 2 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Add mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Season with salt. Add rice and cooking wine. Cook, stirring often, until wine is absorbed, 2-3 min.
Carefully add broth and peas to the pan with rice mixture. Reduce heat to medium. Cook, stirring occasionally, until broth is absorbed and rice is tender, 20-23 min. Using tongs, carefully remove thyme stems from risotto. Reduce heat to low.
Meanwhile, quarter mushrooms. Add mushrooms and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast mushrooms in the middle of the oven until fork-tender, 14-16 min.
Stir mushrooms and goat cheese into risotto. Cook, stirring often, until cheese melts, 2-3 min. Season with remaining garlic salt and pepper, to taste. Divide risotto between plates. Sprinkle almonds over top.
