Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. This gourmet version has all the creamy, luxurious texture with none of the elbow work. Featuring diced bacon, a caramelised onion glaze and a beautifully seared lamb. This dish will make you feel like the world is in your hands.
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
garlic & herb seasoning
chicken-style stock powder
roasted hazelnuts(ContainsTree Nuts)
mustard cider dressing(ContainsSulphites)
Aussie spice blend
grated Parmesan cheese(ContainsMilk)
butter (for the sauce)(ContainsMilk)
butter (for the risotto)(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Thinly slice the portabello mushrooms. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the lamb shortloin, season with salt and pepper and turn to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, onion and mushrooms, breaking up the bacon with a spoon, until tender, 6-7 minutes. Add the garlic & herb seasoning, garlic and arborio rice and cook until fragrant, 1-2 minutes.
Add the water and chicken-style stock powder to pan. Bring to the boil, then remove from the heat. Carefully 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.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, thinly slice the radish. Roughly chop the roasted hazelnuts. In a large bowl, add the spinach & rocket mix, radish, hazelnuts and mustard cider dressing. Season and set aside.
When the risotto has 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the lamb for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Meanwhile, wipe out the frying pan and return to a medium heat. Cook the onion chutney, butter (for the sauce) and balsamic vinegar with a dash of water until reduced slightly, 1-2 minutes. Season to taste. When the risotto is done, remove from oven, then stir through the grated Parmesan cheese and butter (for the risotto). Season to taste.
TIP: Stir through a splash of water to loosen the risotto if needed.
Toss the salad to combine. Slice the seared lamb. Divide the bacon risotto between plates and top with the lamb. Spoon the caramelised onion glaze over the lamb. Serve with the hazelnut salad.