Double Brie Risotto & Caramelised Pear
with Lemony Asparagus & Rocket Salad
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 asparagus for a risotto worth drooling over.
We’ve replaced the baby broccoli in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Red Onion
1
Pear
1
Asparagus
3
Garlic
½
Lemon
2 packet
Single Cream Brie
(Contains: Milk; )
1 sachet
Herb & Mushroom Seasoning
1 packet
Calrose Rice
1 sachet
Vegetable Stock Powder
1 packet
Rocket leaves
Not included in your delivery
1 drizzle
olive oil
1
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
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Trim baby broccoli, halving any thicker stalks lengthways.
- Finely chop garlic. Slice lemon into wedges.
- Roughly chop Brie.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion 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.
- 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.
- When risotto has 15 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook baby broccoli, until just tender, 4-5 minutes.
- Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and allow to cool slightly.
- 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.
- Once baby broccoli has cooled, to bowl, add rocket and a good squeeze of lemon juice. Toss to coat and season to taste.
- Divide Brie risotto and lemony baby broccoli and rocket salad between bowls. Top risotto with caramelised pears. Enjoy!
