Mushroom Risotto
with Parmesan Cheese
Pop on your ugg boots, pull out your favourite blanket and be prepared to get super cosy with the ultimate winter comfort dish. Packed full of velvety mushrooms, punchy Parmesan cheese and zesty lemon, there is no way you won’t fall in love with this risotto.
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 cube
vegetable stock
1
brown onion
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 punnet
mushrooms
2 tbs
garlic
½ bunch
parsley
½ block
Parmesan cheese
(Contains Milk;)
½
lemon
Not included in your delivery
3 cup
boiling water
2 tbs
olive oil
100 ml
dry white wine
2 tbs
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, crumble the vegetable stock. Finely dice the brown onion, slice the mushrooms, and finely chop the parsley. Peel an crush the garlic, finely grate the Parmesan cheese, and cut the lemon into wedges. In a large pot, add the vegetable stock and the boiling water. Then place over a low heat to keep warm.
In a large saucepan, heat the olive oil over a medium heat and sauté the brown onion for 5 minutes, or until soft. Add the arborio rice, stir to coat the grains and toast for 1 minute. Pour in the dry white wine (if you’re not using white wine, you can substitute it for 100ml of water), sprinkle in half of the mushroom and cook for 2 minutes or until the dry white wine reduces slightly. Add one ladle of vegetable stock and stir continuously until the stock has been absorbed. Repeat this process, adding one ladle of stock at a time, for approximately 25-30 minutes, or until all of the stock has been absorbed and the rice is cooked ‘al dente’.
Meanwhile, heat the butter in a frying pan over a medium heat. Add the garlic, the remaining mushroom and a pinch of salt. Cook for about 5 minutes, stirring occasionally until the mushroom is brown and juicy. Add in half of the parsley.
Scrape the mushroom and any pan juices into the risotto, taste and season accordingly. Then add half of the Parmesan cheese and stir well.
Divide the risotto between bowls and sprinkle with the remaining Parmesan cheese and parsley. Serve with the lemon wedges.