Baked Mushroom Risotto
with Rocket & Apple Salad
This simple baked risotto packs two types of mushrooms into its cheesy depths, for the ultimate umami hit. Throw in some toasted pine nuts and a peppery rocket salad to give this rich and decadent dish the boost you didn't know it needed.
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
Ingredients
1
onion
1 packet
button mushrooms
2 clove
garlic
1 packet
arborio rice
1 sachet
Mushroom Powder
1 sachet
vegetable stock powder
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 bag
parsley
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
1
apple
Not included in your delivery
1
olive oil
2 cup
water
½ tbs
balsamic vinegar
40 g
plant-based butter
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Thinly slice the button mushrooms. Finely chop the garlic.
In a large frying pan, heat 1/2 the plant-based butter and a drizzle of olive oil over a medium-high heat. Cook the onion and sliced mushrooms, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook until fragrant, 1-2 minutes.
Add the water, mushroom powder and vegetable stock powder and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 24-28 minutes. Halfway through cooking, stir through a splash of water.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is cooking, thinly slice the apple. Wipe out the frying pan and return to a medium high heat. Toast the pine nuts, tossing, until golden, 3-4 minutes. Set aside. In a medium bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the rocket leaves and apple to the dressing. Set aside.
Roughly chop the parsley. When the risotto is done, stir through the plant-based grated Parmesan and the remaining butter. Season to taste.
Toss the salad to coat. Divide the porcini mushroom risotto between bowls and serve with the rocket and apple salad. Garnish the salad with the toasted pine nuts. Sprinkle the parsley over the risotto to serve.
