Truffle & Mushroom Risotto
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Truffle & Mushroom Risotto

Truffle & Mushroom Risotto

with Cucumber & Pear Salad

This comforting mushroom risotto becomes rich and full of flavour with truffle oil and Parmesan. Add a crisp cucumber and pear salad and roasted hazelnuts to perfectly round out the meal.

Tags:
Veggie
Allergens:
Milk
Tree Nuts

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

onion

1 clove

garlic

1 packet

button mushrooms

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

1 bunch

parsley

1 packet

roasted hazelnuts

(Contains Tree Nuts; )

1 unit

cucumber

½ unit

pear

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

drizzle

truffle oil

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

2 cup

water

2 tsp

balsamic vinegar

1 tsp

honey

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Nutrition Values

/ per serving
Energy (kJ)3280 kJ
Calories0 kcal
Fat32.1 g
of which saturates12.7 g
Carbohydrate99.3 g
of which sugars14.9 g
Dietary Fibre0 g
Protein20.2 g
Cholesterol0 mg
Sodium1420 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

Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the button mushrooms.

Start the risotto
2

In a large frying pan, melt 1/2 the butter with a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5-6 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

Bake the risotto
3

Add the water and vegetable stock to 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.

Make the salad
4

While the risotto is baking, finely chop the parsley leaves and roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey, a small drizzle of olive oil and a pinch of salt and pepper. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). Add the cucumber, pear and 1/2 the baby spinach leaves to the bowl with the dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

Finish the risotto
5

When the risotto is done, stir through the grated Parmesan cheese, remaining butter and remaining baby spinach leaves. Season to taste with salt and pepper.

TIP: Stir through a splash of water if the risotto looks dry.

Serve up
6

Drizzle some of the truffle oil over the risotto to taste. Divide the truffle and mushroom risotto between bowls and sprinkle with the parsley and roasted hazelnuts. Serve with the cucumber and pear salad.

TIP: Omit the truffle oil if you're not a fan of the strong flavour.