If you haven't tried pork in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with rounds of carrot, gooey Parmesan and silky baby spinach.
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
garlic paste(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)
garlic & herb seasoning
chicken-style stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot into rounds. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook pork mince and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes.
• Add arborio rice, garlic paste and garlic & herb seasoning to pork and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add longlife cream (see ingredients), chicken-style stock powder and boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Season with salt and pepper. Stir to combine. • Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid has been absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When risotto is done, stir through butter, baby spinach leaves, 1/2 the grated Parmesan cheese and a squeeze of lemon juice, then season.
TIP: Add a dash of water to the risotto if it looks a little dry.
• Divide creamy pork risotto between bowls. • Sprinkle over remaining Parmesan cheese. Serve with any remaining lemon wedges.