Warming Brie Risotto & Caramelised Pear
with Lemony Asparagus
Calories
:
762 kcalProtein
:
21.6g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Milk
We’re elevating this herby risotto with a generous helping of creamy Brie stirred through. Then, load it up with all of the good stuff like sweet caramelised pear and tender garlicky baby broccoli for a risotto worth drooling over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½
Red Onion
1
Pear
3
Garlic
½
Lemon
1 packet
Single Cream Brie
(Contains: Milk; )
1 sachet
Herb & Mushroom Seasoning
1 packet
Calrose Rice
1 sachet
Vegetable Stock Powder
1
Asparagus
1
Celery
Not included in your delivery
1 drizzle
olive oil
2
water (for the rice)
20 g
butter
(Contains: Milk; )
1 tbs
balsamic vinegar
1 tsp
brown sugar
¼ cup
water (for the pear)
Nutrition Values
Calories762 kcal
Energy (kJ)3190 kJ
Fat34.3 g
of which saturates20.4 g
Carbohydrate88 g
of which sugars12.1 g
Dietary Fibre5.3 g
Protein21.6 g
Sodium1070 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 Frying Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Thinly slice brown onion (see ingredients) and celery. Thinly slice pear into wedges. Trim asparagus.
- Finely chop garlic. Slice lemon into wedges.
- Roughly chop Brie.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and celery until tender, 4-5 minutes.
- Add herb & mushroom seasoning and half the garlic and cook until fragrant, 1 minute.
- Add risotto-style rice and stir to coat. Add the water (for the rice) and vegetable stock powder.
- Bring to the boil, then remove from heat.
3
- Transfer risotto to a baking dish.
- Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
- Remove risotto from oven and stir through the chopped Brie until melted.
- Stir through a splash of water to loosen risotto if needed. Season to taste.
4
- When risotto has 15 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook asparagus, until just tender, 4-5 minutes.
- Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl, squeeze over lemon juice and allow to cool slightly.
5
- Return frying pan to medium-high heat with the butter.
- Cook pear wedges, turning occasionally, until softened, 2-3 minutes.
- Add the balsamic vinegar, brown sugar and water (for the pear) and cook until dark and sticky, 3-5 minutes.
6
- Divide Brie risotto and lemony asparagus between bowls. Top risotto with caramelised pears. Enjoy!
