Hearty Mushroom & Spinach Risotto
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Hearty Mushroom & Spinach Risotto

Hearty Mushroom & Spinach Risotto

with Almonds, Garden Salad & Truffle Oil

This comforting mushroom risotto becomes rich and full of flavour with sharp grated Parmesan. Add a crisp cucumber salad and almonds to perfectly round out the meal.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
•Climate Superstar
Allergens:
Milk
•Almond

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1 clove

garlic

1 packet

mushrooms

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

2 packet

flaked almonds

(Contains Almond; )

1

cucumber

1

tomato

1 bag

baby spinach leaves

½ packet

Plant-Based Grated Cheese

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ bottle

truffle oil

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

2 cup

water

½ tbs

balsamic vinegar

1 tsp

honey

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Nutrition Values

Energy (kJ)3073 kJ
Fat32.9 g
of which saturates14.6 g
Carbohydrate93.2 g
of which sugars9.9 g
Protein14.4 g
Sodium1567 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

•Baking Dish
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice mushrooms.

2
2

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

3
3

• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer the risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

4
4

• Meanwhile, wash and dry the frying pan, then return to a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Thinly slice cucumber. Roughly chop tomato. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and half the salad leaves to the dressing. Set aside.

5
5

• When the risotto is done, stir through plant-based grated cheese (see ingredients), remaining butter and remaining salad leaves. Season to taste.

TIP: Stir through a splash of water if the risotto looks dry.

6
6

• Toss the salad to combine. • Drizzle some truffle oil over the risotto. • Divide mushroom and spinach risotto between bowls. • Garnish with almonds. Serve with cucumber and tomato salad. Enjoy!

TIP: Truffle has a strong flavour, add more or less depending on taste.