Double Brie Risotto & Caramelised Pear

Name: Double Brie Risotto & Caramelised Pear with Lemony Asparagus & Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Red Onion; 1 Pear; 1 Asparagus; 3 Garlic; ½ Lemon; 2 packet Single Cream Brie; 1 sachet Herb & Mushroom Seasoning; 1 packet Calrose Rice; 1 sachet Vegetable Stock Powder; 1 packet Rocket leaves; 1 drizzle olive oil; 1 water (for the rice); 20 g butter; 1 tbs balsamic vinegar; 1 tsp brown sugar; ¼ cup water (for the pear)

with Lemony Asparagus & Rocket Salad

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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!

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Pear

Asparagus

Garlic

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

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

Energy (kJ)4170 kJ

Calories997 kcal

Fat55.2 g

of which saturates34.3 g

Carbohydrate88.1 g

of which sugars12.3 g

Dietary Fibre5.1 g

Protein33.7 g

Cholesterol0 mg

Sodium1350 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

Cooking Steps

PDF

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!