Creamy Pork & Spinach Risotto

Name: Creamy Pork & Spinach Risotto with Lemon & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 packet arborio 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 Baby Broccoli; packet risotto-style rice; 1 drizzle olive oil; 1.5 cup boiling water; 20 g butter

with Lemon & Parmesan

Up to 180$ + Free Treats / Extras for Life

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.

Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

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

arborio 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

Baby Broccoli

packet

risotto-style rice

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

Not included in your delivery

1 drizzle

olive oil

1.5 cup

boiling water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3590 kJ

Calories859 kcal

Fat44.6 g

of which saturates22.4 g

Carbohydrate74.9 g

of which sugars6.6 g

Dietary Fibre4 g

Protein38.7 g

Cholesterol0 mg

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Slice lemon into wedges.
• Roughly chop baby spinach leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add pork
mince and baby broccoli 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 rice.

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

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

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

• Divide the creamy pork and spinach risotto between bowls.
• Sprinkle over the remaining Parmesan cheese.
• Serve with any remaining lemon wedges. Enjoy!