Tonight, we are serving up the warmest, tastiest and easiest risotto that is sure to turn around your midweek blues! With little elbow work, this risotto does all its best work in the oven, leaving you more time to pop your feet up and get ready to feast!
This recipe is under 650kcal per serving.
We’ve replaced the baby spinach in this recipe with kale due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
zucchini
1 packet
kale
1
brown onion
2 clove
garlic
1 packet
thyme
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
risotto-style rice
1 packet
vegetable stock
1 packet
Parmesan cheese
1 packet
flaked almonds
pinch
chilli flakes
olive oil
2 cup
water
20 g
butter
• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. Tear kale leaves from stems, then discard stems. • Roughly chop brown onion. • Finely chop garlic. • Pick thyme.
• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add risotto-style rice, vegetable stock, thyme and the water. Stir to combine. Bring to the boil.
• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• Remove risotto from oven, then stir through kale, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risotto,if needed.
• Divide hearty mushroom and green veggie risotto between bowls. • Garnish with flaked almonds and chilli flakes (if using) to serve. Enjoy!