Creamy Beef & Silverbeet Risotto
with Lemon & Parmesan
If you haven't tried beef in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with carrot, gooey Parmesan and silky salad leaves.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Carrot
½
Lemon
1 packet
Silverbeet
1 packet
Beef Mince
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
2 packet
Garlic Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Thickened Cream
(Contains Milk;)
1 packet
Chicken Stock Pot
1 packet
Parmesan Cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced. • Thinly slice carrot into rounds. Slice lemon into wedges. Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef mince and carrot and cook, breaking up with a spoon, until just browned, 4-5 minutes.
TIP: For best results, drain the oil from the pan before adding the risotto rice.
• To pan, add risotto rice, garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Remove from the heat then add thickened cream, chicken stock pot, boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt and pepper. • Stir to combine then transfer the risotto mixture to a medium baking dish. Cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes.
• Stir through half the Parmesan cheese, a squeeze of lemon juice, the butter, silverbeet and season to taste.
TIP: Add a drizzle of water to the risotto if it looks a little dry.
• Divide the creamy beef and silverbeet risotto between bowls. • Sprinkle over the remaining Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!