One-Pot Creamy Mushroom & Leek Risotto
with Parmesan & Parsley- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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)!
Ingredients
1
leek
1 packet
portabello mushrooms
1
carrot
1 packet
arborio rice
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
vegetable stock powder
½
lemon
½ bottle
cream
(Contains: Milk; )
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek and portabello 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 arborio 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: If you don't have an ovenproof saucepan or pot, use a large saucepan, then transfer to a baking dish.
• Slice lemon into wedges. • When risotto is done, stir through cream (see ingredients), a squeeze of lemon juice and season with salt and pepper.
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!
