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Seared Lamb Loin & Bacon Risotto
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Seared Lamb Loin & Bacon Risotto

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.

Allergens:
Sulphites
Tree Nuts
Milk

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

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; )

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Nutrition Values

Energy (kJ)4511 kJ
Fat52.8 g
of which saturates19.8 g
Carbohydrate94.2 g
of which sugars13.3 g
Protein59.2 g
Sodium2690 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

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!