Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting! Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
garlic & herb seasoning
arborio rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
chicken-style stock powder
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Thinly slice the button mushrooms. Finely chop the garlic. Pick and finely chop the sage leaves.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. Add the onion, mushrooms and 1/2 the butter and cook, stirring, until tender, 4-6 minutes. Add the garlic, sage, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
Add the water and chicken-style stock powder to the pan and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, thinly slice the pear. Thinly slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, pear and cucumber. Set aside.
When the risotto is done, stir through the grated Parmesan cheese and remaining butter. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
Toss the salad to coat. Divide the risotto between bowls. Serve with the pear salad.