HelloHero: Creamy Pork & Spinach Risotto

Name: HelloHero: Creamy Pork & Spinach Risotto with Lemon & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 packet risotto-style rice; 1 packet Baby Spinach Leaves; 2 Garlic; 250 g Pork Mince; 1 packet Parmesan Cheese; 1 sachet Garlic & Herb Seasoning; 1 Lemon; 1 sachet Vegetable Stock Pot; 1 Carrot; 20 g butter; 1.5 cup boiling water; 1 drizzle olive oil

with Lemon & Parmesan

Get up to $200 off!

If you haven't tried pork in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with carrot, gooey Parmesan and silky salad leaves.

Tags:

Kid Friendly

Allergens:

Milk

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.

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

risotto-style rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Baby Spinach Leaves

Garlic

250 g

Pork Mince

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

Lemon

1 sachet

Vegetable Stock Pot

Carrot

Not included in your delivery

20 g

butter

(Contains: Milk;)

1.5 cup

boiling water

1 drizzle

olive oil

Nutritional Values

Calories887 kcal

Energy (kJ)3710 kJ

Fat44.9 g

of which saturates22.9 g

Carbohydrate83.1 g

of which sugars9.4 g

Dietary Fibre4.5 g

Protein37.9 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Boil the kettle. Preheat oven to 220°C/200°C fan-forced.
• Thinly slice carrot into rounds. Slice lemon into wedges.
• Roughly chop baby spinach leaves. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add pork
mince and carrot and cook, breaking up with a spoon, until just browned,
4-5 minutes.

TIP: For best results, drain the oil from the pan before adding the
risotto-style rice.

• To the pan, add risotto-style rice, garlic and garlic & herb seasoning
and cook, stirring until fragrant, 1 minute.
• Remove pan from heat, then add light cooking cream, stock, the
boiling water(see ingredients) and a pinch of salt and pepper.
• Stir to combine, then transfer risotto mixture to a baking dish. Cover
tightly with foil and bake until the liquid has been absorbed and the rice is
‘al dente’, 24-28 minutes.

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• Stir through half the Parmesan cheese, a squeeze of lemon juice, the
butter, baby spinach leaves and season with salt and pepper to taste.

TIP: Add a splash of water to the risotto if it looks a little dry.

Little cooks: Help stir through the components. Be careful, the dish may be hot!

• Divide the creamy pork and spinach risotto between bowls.
• Sprinkle over the remaining Parmesan cheese.
• Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the remaining Parmesan
cheese!