Deluxe Brie & Mushroom Risotto
with Caramelised Pears & Silverbeet0.0(0)
Calories
:
531 kcalProtein
:
24.6g proteinPreparation Time
:
40 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Creamy, ‘brie-lliant’ cheese is our favourite addition to fancify your dinner time. Try it in tonight's ‘al dente’ risotto, which combines meaty mushrooms, sautéed onion and caramelised pear in the risotto of a lifetime.
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.)
1
Double Cream Brie
(Contains: Milk;)
½
Brown Onion
2
Garlic
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
½
Lemon
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
1
Silverbeet
1 packet
Sliced Mushrooms
1 sachet
Thyme
1 sachet
Vegetable Stock Pot
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)
Utensils
•Large Frying Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Thinly slice silverbeet.
- Slice lemon into wedges. Finely chop garlic. Pick thyme leaves.
- Roughly chop Brie.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and slice mushrooms until tender, 6-8 minutes.
- Add herb & mushroom seasoning, garlic and thyme and cook until fragrant, 1 minute.
- Add arborio rice and stir to coat. Add the water (for the rice) and vegetable stock pot.
- 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.
4
- When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with the butter.
- Cook pear wedges, turning occasionally, until softened, 2-3 minutes.
- Reduce heat to medium-low and 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 in silverbeet and a good squeeze of lemon juice until combined. Season to taste.
- Stir through a splash of water to loosen risotto if needed.
6
- Divide Brie & mushroom risotto between bowls. Top with caramelised pears and garnish with Parmesan cheese.
- Serve with any remaining lemon wedges. Enjoy!
