Baked Kumara & Mushroom Risotto
with Toasted Pecans & Parmesan
Kumara goes a long way in this hearty meal. Roast it first before stirring it into a creamy, cheesy baked risotto for a rich flavour that will change the way you think about this humble Italian rice dish.
Unfortunately, this week's pine nuts were in short supply, so we've replaced them with pecans. Don't worry, the recipe will be just as delicious!
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
2 unit
kumara
1 unit
brown onion
2 clove
garlic
1 bunch
sage
1 packet
pecans
(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)1 packet
arborio rice
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
button mushrooms
1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
2 cup
water
30 g
butter
(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the kumara is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the sage leaves. Roughly chop the pecans. Heat a medium frying pan over a medium-high heat. Add the pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and vegetable stock and bring to the boil. Remove from the heat, then transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
When the risotto has 15 minutes cook time remaining, roughly chop the baby spinach leaves. Thinly slice the button mushrooms. Return the frying pan to a high heat with a drizzle of olive oil and add 1/2 the butter. Add the sliced mushrooms and cook until browned, 5-6 minutes. Add the baby spinach and cook until wilted, 1-2 minutes. Season with salt and pepper.
Remove the risotto from the oven and add the grated Parmesan cheese (reserve some for garnish!) and the remaining butter. Gently stir in the roasted kumara, the mushrooms and baby spinach and season generously with salt and pepper.
TIP: Stir through a splash of water to loosen the risotto if needed.
Divide the baked kumara and mushroom risotto between bowls. Garnish with the toasted pecans and reserved Parmesan cheese.