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Italian Tomato & Herb Beef Risotto
Italian Tomato & Herb Beef Risotto

Italian Tomato & Herb Beef Risotto

with Extra Parmesan Cheese & Parsley

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

Baby Spinach Leaves

2

Garlic

2 packet

Parmesan Cheese

(Contains: Milk;)

1

Leek

1 sachet

Tomato & Herb Seasoning

1 packet

Parsley

250 g

Beef Mince

1 packet

arborio rice

1 packet

Tomato Paste

1 sachet

Chicken Stock Pot

1

Carrot

Nutritional Values

Calories727 kcal
Energy (kJ)3040 kJ
Fat22.4 g
of which saturates11.8 g
Carbohydrate85.1 g
of which sugars11.2 g
Dietary Fibre7.4 g
Protein45.6 g
Sodium1640 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice leek. Finely chop carrot. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • Cook leek and carrot, stirring occasionally, until softened, 3-4 minutes. • Add beef mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes.

2

• To mince, add garlic paste, tomato paste and tomato & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add arborio rice and stir to coat. Add the boiling water (2 cups for 2P // 4 cups for 4P) and chicken stock pot. • Bring to the boil, then remove from heat.

3

• Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven and stir through the butter and baby spinach leaves. Season to taste.

TIP: If the rice is dry, add a splash of water and stir through.

4

If you've doubled your Parmesan cheese, top risotto with cheese as above.

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