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 Brie
until melted.
• Stir through a splash of water to loosen risotto if 
needed. Season to taste with salt and pepper. 

TIP: “Al dente” rice is cooked through but still 
slightly firm in the centre

• When risotto has 15 minutes remaining, wipe 
out the 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 and allow to cool 
slightly.

• Return the 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.