One-Pot Beef & Parmesan Risotto
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One-Pot Beef & Parmesan Risotto

One-Pot Beef & Parmesan Risotto

with Chives & Pear Salad

If you don't have time for standing at the stove stirring, this baked risotto is for you! With beef mince, veggies and mushrooms, it all comes together in the oven for a comforting bowl that feels like no work at all.

Tags:
Kid Friendly
Quick Prep
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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

beef mince

1 bag

soffritto mix

1 packet

arborio rice

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

1 packet

chicken stock pot

1

pear

1 bag

chives

1 bag

mixed salad leaves

1 packet

light cooking cream

(Contains Milk;)

1 packet

sliced mushrooms

1 sachet

Nan's special seasoning

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

boiling water

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3349 kJ
Fat31.4 g
of which saturates17.2 g
Carbohydrate86.8 g
of which sugars14.9 g
Protein41.3 g
Sodium1205 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Oven-Proof Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced. • Heat a large ovenproof saucepan over medium-high heat with a drizzle of olive oil. • Cook soffritto mix and sliced mushrooms, stirring occasionally, until softened, 4-5 minutes. • Add beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan.

2
2

• To saucepan, add arborio rice and Nan's special seasoning and cook, until fragrant, 1 minute. • Remove from the heat, then stir in chicken stock pot and the boiling water (2 cups for 2 people / 4 cups for 4 people). • Cover with lid or tightly with foil. Bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.

3
3

• When risotto has 5 minutes remaining, thinly slice pear into wedges. • Thinly slice chives. • To a medium bowl, combine pear, mixed salad leaves, a drizzle of vinegar and olive oil. • Toss to combine and season.

4
4

• To risotto, stir in Parmesan cheese and light cooking cream until combined. Season with salt and pepper. • Divide creamy beef risotto between bowls. Sprinkle over chopped chives. • Serve with pear salad. Enjoy!