Savour the comforting flavours of Italy with this Cheesy Oven-Baked Risotto with Bacon, Mushroom and Rocket Salad recipe. This dish combines the creamy taste of risotto with the savoury flavours of bacon and mushroom, promising a dining experience that’s both comforting and satisfying.
The risotto is mixed with pieces of crispy bacon and sautéed mushrooms, creating a delightful blend of textures and flavours, and is cooked until it’s creamy and bursting with flavour.
Adding a touch of freshness to the dish is a serving of rocket salad. The rocket, with its peppery taste and vibrant colour, adds a refreshing contrast to the rich risotto.
This Cheesy Oven-Baked Risotto with Bacon, Mushroom and Rocket Salad recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a kettle, garlic press, zester, saucepan, wooden spoon, bowl and a measuring jug.
Cheesy Oven-Baked Risotto with Bacon, Mushroom and Rocket Salad
Print RecipeIngredients
- 175g Risotto Rice
- ½ Bunch of Tarragon
- 40g Rocket
- 90g Bacon Lardons
- 1 Onion
- ½ Lemon
- 40g Grated Hard Italian Style Cheese
- 15ml Cider Vinegar
- 150g Closed Cup Mushrooms
- 20g Chicken Stock Paste
- 2 Garlic Cloves
- 450ml Boiling Water
- 1 tbsp Olive Oil for the Dressing
- 1 tsp Sugar for the Dressing
Instructions
Step 1: Preparation
Start by preheating your oven to 200°C. Boil water in your kettle. Cut the onion into small pieces after peeling and halving it. Peel the garlic and grate it (or use a garlic press if you have one). Slice the mushrooms thinly. Detach the tarragon leaves from their stalks and chop them finely (discard the stalks). Zest the lemon and cut it in half.
Step 2: Mushroom Cooking
Place a large ovenproof pan on medium heat and add a drizzle of oil (if you don’t have an ovenproof pan, you can use a regular saucepan and transfer the contents to an ovenproof dish later). Once the oil is hot, add the mushrooms and season with salt and pepper. Cook until the mushrooms are browned, which should take about 5-6 minutes, then transfer them to a bowl.
Step 3: Bacon Frying
Put your now-empty pan back on medium-high heat and add the onion and bacon lardons. Cook until the onion is soft and the lardons are browned, stirring occasionally. This should take about 5-7 minutes. Remember to wash your hands and equipment after handling raw meat. Add the cooked mushrooms and garlic to the pan and cook until the garlic releases its aroma, about 1 minute.
Step 4: Risotto Creation
Add the risotto rice to the pan and cook until the edges of the rice become translucent, which should take about 1-2 minutes. Pour in the cider vinegar and let it evaporate completely before adding the boiled water for the risotto (see ingredients for amount) and chicken stock paste. Stir well to combine everything. Bring the mixture back to a boil, then cover the pan with a lid (or foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed. This should take about 20-25 minutes.
Step 5: Salad Dressing
Once the risotto is ready, remove it from the oven and let it cool slightly. Meanwhile, in a large bowl, combine a squeeze of lemon juice with sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper. Add the rocket to the bowl and toss to coat it in the dressing.
Step 6: Final Touches and Serving
Remove the lid from the risotto and stir in a knob of butter (if you have any) and three-quarters of the hard Italian style cheese. If you feel it’s necessary, add a splash of water. Stir in a pinch of lemon zest, a little lemon juice, and the tarragon. Taste and add more salt, pepper, or lemon zest and juice if needed. Serve your bacon and mushroom risotto in bowls, topped with the rocket salad and the remaining cheese. Enjoy your meal!
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