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Moreish Mushroom Risotto

Moreish Mushroom Risotto

with Parsley & Parmesan

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Pop on your ugg boots, pull out your favourite blanket and be prepared to get super cosy with the ultimate autumn comfort dish. Packed full of velvety mushrooms, punchy Parmesan and zesty lemon there is no way you won’t fall in love with this risotto.

Tags:VeggieEgg FreeGluten freeNut Free
Allergens:Milk

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 Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 tsp

vegetable stock

1

brown onion

1 cup

arborio rice

1 punnet

mushrooms

1 clove

garlic

1 bunch

parsley

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

¾ L

boiling water

2 tbs

olive oil

100 ml

dry white wine

2 tbs

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat30.5 g
of which saturates12.2 g
Carbohydrate83.9 g
of which sugars3.5 g
Dietary Fibre0 g
Protein16.7 g
Cholesterol0 mg
Sodium551 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Pot
Ladle
Saucepan
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely dice the onion and slice the mushrooms. Peel and crush the garlic. Finely chop the parsley and finely grate the Parmesan cheese.

2

In a large pot, add the vegetable stock powder and the boiling water, then place over a low heat to keep warm.

3

In a large saucepan, heat the olive oil over a medium heat and sauté the brown onion for 5 minutes or until soft. Add the arborio rice, coat the grains and toast for 1 minute. Pour in the dry white wine, sprinkle in half of the mushrooms and cook for 2 minutes until the wine reduces slightly. Add a ladle of hot vegetable stock and stir continuously until the stock has been absorbed and then add another ladle. Repeat this process for approximately 25-30 minutes or until the rice is cooked ‘al dente’.

4

Meanwhile, heat the butter in a frying pan over a medium heat. Add the garlic, the remaining mushrooms and a pinch of salt. Cook for about 5 minutes, stirring occasionally until the mushrooms are brown and juicy. Add in half of the parsley.

5

Scrape the mushrooms and any pan juices into the risotto, taste and season accordingly. Then add half of the Parmesan cheese and stir well.

6

Divide the risotto between bowls and sprinkle with the remaining Parmesan cheese and parsley.