Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!
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
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Button Mushrooms
100 g
Diced Bacon
1 packet
Calrose Rice
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
1 packet
Leek
1
apple
1 packet
Flaked Almonds
1 drizzle
olive oil
1 tsp
brown sugar
2 cup
water
20 g
butter
1 drizzle
balsamic vinegar
• Preheat oven to 220°C/200°C fan-forced.
• Thinly slice button mushrooms.
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes.
• Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a paper towel-lined plate.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook sliced leek and mushrooms until browned, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add garlic & herb seasoning and risotto-style rice and stir to coat.
• Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.
• Transfer risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese (see ingredients). Season to taste with salt and pepper.
TIP: Stir through a splash of water to loosen the risotto if needed.
TIP: ‘Al dente’ rice is cooked through but still slightly
firm in the centre
• When the risotto has 5 minutes cook time remaining, thinly slice apple.
• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves, apple and flaked almonds. Toss to combine.
• Divide mushroom risotto between bowls.
• Top with caramelised bacon.
• Serve with apple and almond salad. Enjoy!