Golden Brie, Bacon & Oven-Baked Mushroom Risotto
with Caramelised Pears & Silverbeet
This week's new ingredient is Brie - rich, creamy and irresistibly indulgent! This ‘brie-lliant’ soft French cheese melts beautifully into risottos, complements bacon, veggie tarts and adds a luscious, luxe touch to salads with its buttery texture and delicate, earthy flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
1
Double Cream Brie
(Contains: Milk;)
1
Pear
packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 packet
Sliced Mushrooms
1
Brown Onion
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Silverbeet
1
Lemon
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Thyme
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)
Utensils
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 diced bacon, breaking up bacon with a spoon, until golden, 4-6 minutes.
- 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.
- Divide brie, bacon and mushroom risotto between bowls. Top with caramelised pears.
- Serve with any remaining lemon wedges. Enjoy!
