One-Pot Beef & Parmesan Risotto

Name: One-Pot Beef & Parmesan Risotto with Chives & Pear Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet beef mince; 1 bag soffritto mix; 1 packet arborio rice; 1 packet chicken stock pot; 2 cup boiling water; 1 pear; 1 bag chives; 1 bag mixed salad leaves; 1 packet light cooking cream; 1 packet sliced mushrooms; 1 sachet Nan's special seasoning; drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese

with Chives & Pear Salad

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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

Allergens:

Milk

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 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

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)

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

Cooking Steps

PDF

• 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.

• 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.

• 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.

• 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!