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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein9% · 18g
Carbs36% · 72g
Fat55% · 49g
1g
Fiber
1690mg
Sodium
2.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
4th pctl
More protein than 4% of 1,474 meals
Protein density
2.2g /100cal
Leaner than 2% of meals
vs Pork average
13% lighter
This830
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Vidalia Onion Paste
Button Mushrooms
Chicken Stock Concentrate
Dried Thyme
Garlic
Parmesan Cheese
Arborio Rice
Cheese Roux Concentrate
Scallions
Bacon
Olive Oil
Cooking Oil
Butter
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water to a boil (use a large pot and 8 cups water for 4 servings), then reduce to a low simmer. (You’ll use the water in Step 4.) Wash and dry produce.Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2
Place bacon* on one side of a baking sheet; toss mushrooms on empty side with a drizzle of oil, half the thyme (all for 4 servings), salt, and pepper. Roast on top rack until bacon is browned and crispy and mushrooms are tender, 15-20 minutes.Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
3
While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute.Add garlic, rice, Vidalia onion paste, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, 1-2 minutes. Season with salt and pepper.
4
Add ½ cup simmering water and stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed.Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
5
Once risotto is done, stir in cheese roux concentrate, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until creamy and combined.Stir in mushrooms, half the chopped bacon, and half the Parmesan. Taste and season with salt and pepper. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.
6
Divide risotto between bowls. Top with scallion greens, remaining chopped bacon, and remaining Parmesan. Serve.
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Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water to a boil (use a large pot and 8 cups water for 4 servings), then reduce to a low simmer. (You’ll use the water in Step 4.) Wash and dry produce.Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2
Step 2
Place bacon* on one side of a baking sheet; toss mushrooms on empty side with a drizzle of oil, half the thyme (all for 4 servings), salt, and pepper. Roast on top rack until bacon is browned and crispy and mushrooms are tender, 15-20 minutes.Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
3
Step 3
While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute.Add garlic, rice, Vidalia onion paste, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, 1-2 minutes. Season with salt and pepper.
4
Step 4
Add ½ cup simmering water and stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed.Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
5
Step 5
Once risotto is done, stir in cheese roux concentrate, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until creamy and combined.Stir in mushrooms, half the chopped bacon, and half the Parmesan. Taste and season with salt and pepper. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.
6
Step 6
Divide risotto between bowls. Top with scallion greens, remaining chopped bacon, and remaining Parmesan. Serve.
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Among the prepared dishes in 's lineup, Bacon & Mushroom Risotto with HelloFresh's Bacon & Mushroom Risotto: 830 calories, 18g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 830 calories per serving, with 18g protein, enough to cover roughly 42 percent of a 2,000 calorie day.
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
830Calories
18gProtein
72gCarbs
49gFat
1gFiber
1690mgSodium
Daily calorie contribution42% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Bacon & Mushroom Risotto?
Bacon & Mushroom Risotto contains 830 calories and 18 g of protein per serving, portioned as HelloFresh's Bacon & Mushroom Risotto: 830 calories, 18g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Bacon & Mushroom Risotto?
Bacon & Mushroom Risotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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