HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTruffle & Mushroom Risotto
Truffle & Mushroom Risotto

Truffle & Mushroom Risotto

with Cucumber & Pear Salad

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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.

Allergens:MilkTree 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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 clove


1 packet

button mushrooms

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

1 bunch


1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 unit


½ unit


1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


truffle oil

Not included in your delivery

olive oil

30 g



2 cup


2 tsp

balsamic vinegar

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.