Brie Mine: Bacon, Prawns & Caramelised Pear Risotto
with Rocket & Walnuts
- Milk
- Gluten
- Soy
- Wheat
- Crustaceans
- Walnut
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Sweep your sweetheart off their feet with this velvety, brie-kissed masterpiece where smokey bacon, prawns and honeyed fruit perform a sultry dance. Topped with a nutty walnut crunch and peppery rocket, it’s a sophisticated labour of love that’ll make your date melt faster than the Parmesan.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
100 g
Bacon
1
Double Cream Brie
(Contains: Milk;)
½
Brown Onion
2
Garlic
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Rocket
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Not included in your delivery
1 drizzle
olive oil
2 cup
water (for the rice)
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
¼ cup
water (for the pear)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Finely chop brown onion (see ingredients), garlic and celery. Thinly slice pear into wedges.
- Roughly chop brie and bacon.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
- Return frying pan with a drizzle of olive oil over medium-high heat. Cook onion, bacon and celery, until starting to brown, 4-5 minutes.
- Add garlic, herb & mushroom seasoning and cook until fragrant, 1 minute.
- Add arborio rice and stir to coat. Add the water (for the rice).
- 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.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with the butter.
- Cook pear, turning occasionally, until softened, 2-3 minutes.
- Reduce heat to medium-low, then carefully add the balsamic vinegar, brown sugar and water (for the pear) and cook until dark and sticky, 3-5 minutes.
- Remove risotto from oven and stir through the chopped brie until melted.
- Stir through a splash of water to loosen risotto if needed.
- Divide brie and bacon risotto between bowls. Top with prawns, caramelised pears and rocket leaves. Drizzle balsamic vinegar over the rocket.
- Sprinkle parmesan cheese and walnuts. Enjoy!
