HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPorcini Mushroom Baked Risotto
Porcini Mushroom Baked Risotto

Porcini Mushroom Baked Risotto

with Rocket Salad

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Porcini mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs two types of mushrooms into its cheesy depths, for a rich and decadent dish that gets a fresh boost from a peppery rocket salad.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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 Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

dried porcini mushrooms

2 cube

vegetable stock powder

1 unit


2 clove


1 punnet

sliced mushrooms

1 packet

arborio rice

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 unit


1 bag

salad leaves

1 bunch


1 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

2 cup


40 g



2 tsp

balsamic vinegar

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2980 kJ
Fat25 g
of which saturates14.7 g
Carbohydrate91.9 g
of which sugars9.3 g
Dietary Fibre0 g
Protein21.8 g
Cholesterol0 mg
Sodium1090 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Large Non-Stick Pan
Baking Dish
Medium Bowl
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, combine the water, dried porcini mushrooms and crumbled vegetable stock cubes. Bring to the boil over a high heat, then remove the pan from the heat and set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).


In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the brown onion and sliced mushrooms and cook, stirring, for 5 minutes, or until tender. Add the garlic and arborio rice and cook for 1-2 minutes, or until fragrant.


Pour the porcini stock and dried mushroom into the frying pan with the rice and bring to the boil. Transfer the risotto into a medium baking dish. Cover with foil and bake for 24-28 minutes, or until the liquid has absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.


While the risotto is cooking, wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Set aside. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Thinly slice the cucumber into half moons. Add the rocket leaves and cucumber to the dressing and just before serving, toss to coat. Finely chop the chives.


When the risotto is done, stir in the shaved Parmesan cheese and the remaining butter. Season to taste with salt and pepper. TIP: Beating in Parmesan and butter is an Italian technique called 'mantecatura', and it helps give the risotto an extra creamy texture.


Sprinkle the chopped chives over the risotto and the pine nuts over the salad. Divide the risotto between bowls and serve with the salad.