Porcini Mushroom Baked Risotto

Name: Porcini Mushroom Baked Risotto with Rocket & Pear Salad
Total time: 50 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 cup water; 1 packet dried porcini mushrooms; 1 packet vegetable stock powder; 1 unit onion; 2 clove garlic; 40 g butter; 1 punnet button mushrooms; 1 packet arborio rice; 2 tsp balsamic vinegar; ½ tsp honey; 1 unit pear; 1 bag salad leaves; 1 packet Shaved Parmesan Cheese; 1 bag baby spinach leaves; 1 packet flaked almonds

with Rocket & Pear Salad

Get up to $175 off

This easy baked risotto packs two types of mushrooms into its cheesy depths, for the ultimate umami hit. Throw in some toasted almonds and a peppery rocket salad to give this rich and decadent dish the boost you didn't know it needed.

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's cucumber was in short supply, so we've replaced it with green pear. Don't worry, the recipe will be just as delicious!

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

Total50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

dried porcini mushrooms

1 packet

vegetable stock powder

1 unit

onion

2 clove

garlic

1 punnet

button mushrooms

1 packet

arborio rice

1 unit

pear

1 bag

salad leaves

1 packet

Shaved Parmesan Cheese

(Contains: Milk; )

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; )

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains: Milk; )

2 tsp

balsamic vinegar

½ tsp

honey

Nutrition Values

/ per serving

Calories3050 kcal

Fat27.8 g

of which saturates15.3 g

Carbohydrate90.9 g

of which sugars8.9 g

Protein20.9 g

Sodium1090 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

•Chopping board

•Knife

•Medium Pan

•Baking Dish

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

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. Thinly slice the button mushrooms (see ingredients list). 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 onion and sliced mushrooms and cook, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook, stirring, until the garlic is fragrant, 1-2 minutes.

Pour the porcini mixture into the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the 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.

While the risotto is baking, wash out the frying pan and return to a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Set aside in a small bowl. 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 pear. Add the rocket leaves and pear to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

When the risotto is done, stir in the shaved Parmesan cheese, baby spinach leaves and the remaining butter. TIP: Beating in Parmesan and butter is an Italian technique called 'mantecatura', and it helps give the risotto an extra creamy texture. Stir through a splash of water if the risotto looks dry. Season to taste with salt and pepper.