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Hearty Mushroom, Haloumi & Green Veggie Risotto
Hearty Mushroom, Haloumi & Green Veggie Risotto

Hearty Mushroom, Haloumi & Green Veggie Risotto

with Parmesan Cheese & Flaked Almonds

Tags:
Vegetarian
Allergens:
Milk
Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Parmesan Cheese

(Contains: Milk;)

1

Brown Onion

1 packet

arborio rice

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Baby Spinach Leaves

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 packet

Haloumi

(Contains: Milk;)

1 sachet

Thyme

1 sachet

Vegetable Stock Pot

1 packet

Sliced Mushrooms

1 sachet

Chilli Flakes

1

Zucchini

Nutritional Values

Calories735 kcal
Energy (kJ)3070 kJ
Fat29.5 g
of which saturates17.4 g
Carbohydrate83.6 g
of which sugars9.5 g
Dietary Fibre7.5 g
Protein33.4 g
Sodium1970 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

If you've added haloumi, cut haloumi into 1cm slices.

2

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side.

3

• Heat 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 arborio rice, vegetable stock pot, thyme and the water. Stir to combine. Bring to the boil.

4

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

5

• Remove risotto from oven, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risotto if needed.

6

Top with flaked almonds, haloumi and chilli flakes.

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