Warming Brie Risotto & Caramelised Pear

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook onion and celery 
until tender, 4-5 minutes.
• Add herb & mushroom seasoning and half the 
garlic and cook until fragrant, 1 minute.
• Add risotto 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, then 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 baby broccoli 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 pear wedges, turning occasionally, until 
softened, 2-3 minutes.
• Add the balsamic vinegar, brown sugar and 
water (for the pear). 
• Cook until dark and sticky, 3-5 minutes.