One-Pot Mushroom & Leek Risotto

Name: One-Pot Mushroom & Leek Risotto with Parmesan & Parsley
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 packet Calrose Rice; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 packet Button Mushrooms; 1 Lemon

with Parmesan & Parsley

Get up to $175 off

Allergens:

Milk

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 packet

Calrose Rice

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

1 packet

Button Mushrooms

Lemon

Nutrition Values

Calories863 kcal

Energy (kJ)3610 kJ

Fat49.1 g

of which saturates32.1 g

Carbohydrate83.6 g

of which sugars10.1 g

Dietary Fibre4.5 g

Protein16.2 g

Sodium1360 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.

Cooking Steps

• 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!