HelloHero: One-Pot Mushroom & Leek Risotto
with Parmesan & Parsley
Mushrooms, we love those little meaty fungi found in fairytales so much that we’re bringing the magic out of the book straight to your table! Pack them into a risotto with leek and carrot cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust (also known as Parmesan cheese)!
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
Ingredients
1
Leek
1
Button Mushrooms
1
Carrot
1
Calrose Rice
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1
Garlic Paste
1
Aussie Spice Blend
1
Vegetable Stock Powder
1
Lemon
1
Cream
(Contains Milk; )
1
Grated Parmesan Cheese
(Contains Milk; )
1
Parsley
Not included in your delivery
olive oil
water
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek and button mushrooms. Thinly slice carrot into rounds.
• Heat a large ovenproof saucepan over medium-high heat with a drizzle of olive oil. Cook leek, mushrooms and carrot, stirring, until softened, 7-8 minutes. • Add risotto-style rice, garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Stir to combine and bring to the boil. Cover tightly with a lid (or foil), then transfer to the oven and 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. TIP: Use a baking dish if you don't have an ovenproof saucepan or pot.
• Slice lemon into wedges. • When risotto is done, stir through cream (see ingredients), a squeeze of lemon juice and season to taste.
TIP: If the risotto is dry, add a splash of water and stir through.
• Divide creamy mushroom and leek risotto between bowls. • Top with grated Parmesan cheese. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!