Seared Lamb Loin & Bacon Risotto
with Caramelised Onion Glaze & Hazelnut Salad
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
Ingredients
1
Brown Onion
2 clove
garlic
1 packet
button mushrooms
2
radish
1 packet
Lamb Shortloin
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
spinach & rocket mix
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
Balsamic & Olive Oil Dressing
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.25 cup
water
1 tsp
balsamic vinegar
15 g
butter (for the sauce)
(Contains Milk; )
20 g
butter (for the risotto)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Thinly slice button mushrooms and radish. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add 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 medium-high heat. Cook diced bacon, onion and mushrooms, breaking up bacon with a spoon, until tender, 6-7 minutes. • Add 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 heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid has absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When risotto has 10 minutes cook time remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil. • Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
• Wipe out the frying pan, then return to medium heat. Cook onion chutney, butter (for the sauce) and balsamic vinegar with a dash of water until reduced slightly, 1-2 minutes. Season to taste. • When risotto is done, remove from oven, then stir through grated Parmesan cheese and butter (for the risotto). Season to taste.
TIP: Stir through a splash of water to loosen the risotto if needed.
• In a medium bowl, combine spinach & rocket mix, radish and roasted hazelnuts. Add balsamic & olive oil dressing and toss to coat. Season to taste. • Slice seared lamb. • Divide mushroom and bacon risotto between bowls and top with lamb. • Spoon caramelised onion glaze over the lamb. Serve with hazelnut salad. Enjoy!