Baked Mushroom & Rosemary Risotto
with Kale & Rocket Salad
Meaty mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs meaty mushrooms into its cheesy depths, creating a decadent dish that gets a fresh boost from a peppery rocket salad.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
brown onion
2 clove
garlic
2 sprig
rosemary
1 bag
kale
1 packet
sliced mushrooms
1 packet
vegetable stock pot
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1 bag
rocket leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
2 cup
water
40 g
butter
(Contains Milk;)
½ tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • Pick and finely chop rosemary. • Destem and roughly chop kale.
• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. • Cook onion, kale and sliced mushrooms, stirring, until tender, 5 minutes. • Add garlic, rosemary and arborio rice. Cook until fragrant, 1-2 minutes.
• Add the water, vegetable stock pot and garlic & herb seasoning to the frying pan, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is baking, thinly slice cucumber into half-moons. • When the risotto is almost ready, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add rocket leaves and cucumber. Toss to coat.
• When the risotto is ready, remove from oven. • Stir in grated Parmesan cheese, silverbeet and remaining butter. • Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked mushroom and rosemary risotto between bowls. • Serve with rocket salad. Enjoy!