Pork & Veggie Bolognese Risoni

Name: Pork & Veggie Bolognese Risoni with Parmesan & Balsamic Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Risoni; 2 clove garlic; 1 leek; 1 packet pork mince; 1 packet Soffritto Mix; 1 sachet Aussie Spice Blend; 1 packet tomato paste; 1 sachet beef-style stock powder; 20 g butter; 1 packet Grated Parmesan Cheese; 1 packet Rocket leaves; drizzle balsamic vinegar

with Parmesan & Balsamic Rocket Salad

4.0(32)

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Calories

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Protein

39.3g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Gluten(Wheat)
Milk
Soy
May contain traces of allergens
Eggs

If you thought bolognese and spaghetti were a match made in heaven, wait till you try it as a saucy risotto dish! Arborio 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. *We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Risoni

(Contains: Gluten(Wheat); May be present: Soy, Eggs)

2 clove

garlic

leek

1 packet

pork mince

1 packet

Soffritto Mix

1 sachet

Aussie Spice Blend

1 packet

tomato paste

1 sachet

beef-style stock powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Rocket leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2680 kJ

Fat31.9 g

of which saturates13.8 g

Carbohydrate45.8 g

of which sugars10.4 g

Protein39.3 g

Cholesterol1296 mg

Sodium1297 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 Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Boil the kettle. Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

• Meanwhile, finely chop garlic. Thinly slice leek. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add leek and soffritto mix and cook, until tender, 5-6 minutes.

• Add garlic, Aussie spice blend and tomato paste to the pan and cook, stirring, until fragrant, 1 minute. • Add the beef-style stock powder, reserved pasta water and cooked risoni. Cook until slightly thickened 1-2 minutes. Remove from heat, stir through the butter and half the grated Parmesan cheese. Season to taste with salt and pepper. • In a large bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.