Oven-Baked Brie & Mushroom Risotto
with Caramelised Pears & Silverbeet
This risotto is loaded with all of the good stuff. Meaty stuffed mushrooms, charred onion and the best of all, double cream brie. Serve it all up with caramelised pears and you'll have a risotto worth drooling over.
Tags:
Vegetarian
•Chef's Choice
Allergens:
Milk
•Gluten
•Soy
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time1 hour
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½
Brown Onion
1
Pear
1
Silverbeet
½
Lemon
2
Garlic
1
Double Cream Brie
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
arborio rice
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
2 cup
water (for the rice)
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
¼ cup
water (for the pear)
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Thinly slice silverbeet.
- Slice lemon into wedges. Finely chop garlic.
- Roughly chop Brie.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and slice mushrooms until tender, 6-8 minutes.
- Add herb & mushroom seasoning, garlic and cook until fragrant, 1 minute.
- Add arborio rice and stir to coat. Add the water (for the rice) and vegetable stock pot.
- Bring to the boil, then remove from heat.
3
- Transfer risotto to a baking dish.
- Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
4
- When risotto has 10 minutes remaining, wash out frying pan and return frying pan to medium-high heat with the butter.
- Cook pear wedges, turning occasionally, until softened, 2-3 minutes.
- Reduce heat to medium-low, then carefully add the balsamic vinegar, brown sugar and water (for the pear) and cook until dark and sticky, 3-5 minutes.
5
- Remove risotto from oven and stir through the chopped Brie until melted.
- Stir in silverbeet, a good squeeze of lemon juice, until combined and slightly wilted. Season to taste.
- Stir through a splash of water to loosen risotto if needed.
6
- Divide brie and mushroom risotto between bowls. Top with caramelised pears.
- Serve with any remaining lemon wedges. Enjoy!
