Oven-Baked Brie & Mushroom Risotto

Name: Oven-Baked Brie & Mushroom Risotto with Caramelised Pears & Silverbeet
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: ½ Brown Onion; 1 Pear; 1 Silverbeet; ½ Lemon; 2 Garlic; 1 Double Cream Brie; 1 packet Sliced Mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet risotto-style rice; 1 sachet Vegetable Stock Pot; 1 tbs balsamic vinegar* (Pantry); 1 drizzle olive oil; ¼ cup water (for the pear); 2 cup water (for the rice); 1 tsp brown sugar; 20 g butter

with Caramelised Pears & Silverbeet

Get up to $200 off!

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

•Climate Superstar

•Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 Time1 hour

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

Pear

Silverbeet

Lemon

Garlic

Double Cream Brie

1 packet

Sliced Mushrooms

1 sachet

Herb & Mushroom Seasoning

1 packet

risotto-style rice

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 tbs

balsamic vinegar* (Pantry)

1 drizzle

olive oil

¼ cup

water (for the pear)

2 cup

water (for the rice)

1 tsp

brown sugar

20 g

butter

Nutritional Values

Calories574 kcal

Energy (kJ)2400 kJ

Fat34.6 g

of which saturates21.2 g

Carbohydrate86 g

of which sugars12 g

Dietary Fibre5.7 g

Protein20.8 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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.

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.

Transfer risotto to a baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

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.

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.