Brie, Bacon, Prawns & Caramelised Pear Risotto
with Rocket & Walnuts4.5(34)
Calories
:
776 kcalProtein
:
49.1g proteinPreparation Time
:
50 minutesDifficulty
:
EasyAllergens:
- 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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
150 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: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
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
•Large Frying Pan
•Baking Dish
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- Remove risotto from oven and stir through the chopped brie until melted.
- Stir through a splash of water to loosen risotto if needed.
6
- 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!
