Creamy Brie Risotto & Caramelised Apple

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion and sliced 
leek 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. 

• 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. 

• Return frying pan to medium-high heat with 
the butter.
• Cook apple wedges, turning occasionally, until 
softened, 2-3 minutes.
• Add the balsamic vinegar, brown sugar and 
water (for the apple) and cook until dark and 
sticky, 3-5 minutes.