Name: NZ Brie & Bacon Risotto with Caramelised Onion & Rocket
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Red Onion; 2 Garlic; 1 Celery; 1 packet Single Cream Brie; 100 g Diced Bacon; 1 sachet Herb & Mushroom Seasoning; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 packet Rocket leaves; 1 drizzle olive oil; 2 cup water; 1 tbs balsamic vinegar; 1 tsp brown sugar

HelloFresh

Recipes

Italian Recipes

NZ Brie & Bacon Risotto

with Caramelised Onion & Rocket

Get up to $175 off

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Garlic

Celery

1 packet

Single Cream Brie

(Contains: Milk; )

100 g

Diced Bacon

1 sachet

Herb & Mushroom Seasoning

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Rocket leaves

Not included in your delivery

1 drizzle

olive oil

2 cup

water

1 tbs

balsamic vinegar

1 tsp

brown sugar

Nutrition Values

Calories839 kcal

Energy (kJ)3510 kJ

Fat41.5 g

of which saturates21.5 g

Carbohydrate81.8 g

of which sugars7.2 g

Dietary Fibre2.7 g

Protein32 g

Sodium1160 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

Preheat oven to 220°C/200°C fan-forced.
Finely chop garlic and celery.
Thinly slice onion (see ingredients).
Roughly chop brie.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and celery, until starting to brown, 4-5 minutes.
Add garlic, herb & mushroom seasoning and cook until fragrant, 1 minute.
Add risotto-style rice and stir to coat. Add the water.
Bring to the boil, then remove from heat.

Transfer risotto to a baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook sliced onion, stirring regularly until softened, 5-6 minutes.
Reduce heat to medium-low. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a large bowl and allow to cool slightly.

Remove risotto from oven and stir through the brie until melted.
Stir through a splash of water to loosen risotto if needed.

Divide brie and bacon risotto between bowls. Top with caramelised onion and rocket leaves. Drizzle balsamic vinegar over the rocket.
Sprinkle parmesan cheese. Enjoy!