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.
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.
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
• 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!