Hearty Mushroom Risotto
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Hearty Mushroom Risotto

Hearty Mushroom Risotto

with Flaked Almonds & Garden Salad

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

This recipe is under 650kcal per serving.

Tags:
Veggie
Climate Superstar
Under 650kcal
Allergens:
Milk
Almond

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

½

Onion

1 clove

garlic

1 packet

button mushrooms

1 sachet

Garlic & Herb Seasoning

1 packet

Risotto-Style Rice

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1

cucumber

1

tomato

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

2 cup

water

2 tsp

balsamic vinegar

1 tsp

honey

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Nutrition Values

Energy (kJ)2574 kJ
Fat20.2 g
of which saturates11.6 g
Carbohydrate88.1 g
of which sugars9.9 g
Dietary Fibre8.8 g
Protein18.4 g
Sodium1480 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

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients) and garlic. Thinly slice button 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 risotto-style 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, return frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Thinly slice cucumber(see ingredients). 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 baby leaves to the dressing. Set aside.

5
5

• When the risotto is done, stir through grated Parmesan cheese, remaining butter and remaining baby leaves. Season to taste.

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

6
6

• Toss garden salad to combine. • Divide mushroom risotto between bowls. • Garnish with toasted almonds. Serve with cucumber and tomato garden salad. Enjoy!