Herby Italian Beef & Leek Risotto
with Parmesan Cheese & Parsley
This is not your usual risotto fare, but one taste of the herby beef flavours in this dish will have you craving more! Bonus: all the magic happens in your oven so it practically cooks itself!
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
leek
1 bag
soffritto mix
1 packet
garlic paste
1 packet
tomato paste
1 packet
beef mince
1 sachet
tomato & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
parsley
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice leek. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • Cook soffritto mix, stirring occasionally, until starting to soften, 3-4 minutes. • Add leek and beef mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes.
• To mince, add garlic paste, tomato paste and tomato & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add arborio rice and stir to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4people) and chicken stock pot. • Bring to the boil, then remove from heat.
• Cover tightly with a lid (or foil) and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven and stir through the butter and baby spinach leaves. Season to taste.
TIP: If the rice is dry, add a splash of water and stir through.
• Divide herby Italian beef and leek risotto between bowls. • Top with Parmesan cheese. Tear over parsley to serve. Enjoy!