Warming Brie Risotto & Caramelised Pear

• 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 the risotto has 15 minutes remaining, 
wipe out the frying pan, then 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 the frying pan to medium-high heat with 
the butter. 
• Cook pear, 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.