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

Beef, Pork & Leek Bolognese Risotto

with Extra 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

Garlic

1

Leek

1

Beef & Pork Mince

1

Soffritto Mix

1

Aussie Spice Blend

1

Tomato Paste

2

Grated Parmesan Cheese

(Contains Milk; )

1

Rocket leaves

1

Calrose Rice

(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )

1

Chicken-Style Stock Powder

Not included in your delivery

1

olive oil

boiling water

butter

(Contains Milk; )

balsamic vinegar

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Nutrition Values

Energy (kJ)3794 kJ
Calories907 kcal
Fat40.3 g
of which saturates18.3 g
Carbohydrate84.9 g
of which sugars10.5 g
Dietary Fibre5.1 g
Protein45.7 g
Sodium1326 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.

Cooking Steps

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

• Add garlic, Aussie spice blend, tomato paste and arborio rice and cook, stirring, until fragrant, 1 minute. • Add the boiling water (21/2 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

• 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

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