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Italian Recipes

Herby Italian Beef & Leek Risotto

Herby Italian Beef & Leek Risotto

Herby Italian Beef & Leek Risotto

with Parmesan Cheese & Parsley

Get up to $200 off!

This is not your usual risotto fare, but one taste of the herby beef flavours in this dish will have you craving more! Bonus: all the magic happens in your oven so it practically cooks itself!

Tags:

Kid Friendly

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 Time

DifficultyEasy

Ingredients

Serving amount

1

leek

1 bag

soffritto mix

1 packet

garlic paste

1 packet

tomato paste

1 packet

beef mince

1 sachet

tomato & herb seasoning

1 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 bag

parsley

Not included in your delivery

olive oil

2 cup

boiling water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3227 kJ

Fat27.1 g

of which saturates13.9 g

Carbohydrate86 g

of which sugars11.6 g

Protein43.5 g

Sodium1845 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice leek. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • Cook soffritto mix, stirring occasionally, until starting to soften, 3-4 minutes. • Add leek and 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 2 people / 4 cups for 4people) and chicken stock pot. • Bring to the boil, then remove from heat.

3

• Cover tightly with a lid (or 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

• Divide herby Italian beef and leek risotto between bowls. • Top with Parmesan cheese. Tear over parsley to serve. Enjoy!

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