Beef, Pork & Leek Bolognese Risotto
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Beef, Pork & Leek Bolognese Risotto

Beef, Pork & Leek Bolognese Risotto

with Parmesan & Balsamic Rocket Salad

If you thought bolognese and spaghetti were a match made in heaven, wait till you try it as a saucy risotto dish! Rice absorbs the well-loved flavours of the bolognese in a way that pasta can’t - we think that this twist on a classic is a 10 out of 10.

Allergens:
Milk

The quantities provided above are averages only.

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

Total Time45 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

leek

1 packet

beef & pork mince

1 packet

Soffritto Mix

1 sachet

Classic Roast Seasoning

1 packet

tomato paste

1 packet

risotto-style rice

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Rocket leaves

Not included in your delivery

olive oil

2.75 cup

boiling water

20 g

butter

(Contains Milk; )

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3588 kJ
Calories857 kcal
Fat36.9 g
of which saturates16.1 g
Carbohydrate84.9 g
of which sugars10.5 g
Dietary Fibre5.1 g
Protein41.6 g
Sodium1219 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Dish

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. • Finely chop garlic. Thinly slice leek. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add leek and soffritto mix and cook, until tender, 4-5 minutes.

2
2

• Add garlic, classic roast seasoning, tomato paste and risotto-style rice and cook, stirring, until fragrant, 1 minute. • Add the boiling water (21/4 cups for 2 people / 41/2 cups for 4 people) and chicken-style stock powder, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3
3

• When the risotto is ready, stir through the butter and half the grated Parmesan cheese. Season to taste with salt and pepper. • Meanwhile, combine rocket leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper.

TIP: Stir through a splash of water if the risotto looks dry!

4
4

• Divide beef, pork and veggie bolognese risotto between bowls. • Sprinkle over remaining grated Parmesan cheese. • Serve with balsamic rocket salad. Enjoy!