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