One-Pot Pork & Parmesan Risotto
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One-Pot Pork & Parmesan Risotto

One-Pot Pork & 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 pork 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 bag

soffritto mix

1 packet

sliced mushrooms

1 packet

pork mince

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 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)3322 kJ
Fat32.3 g
of which saturates16.7 g
Carbohydrate86.8 g
of which sugars14.9 g
Protein37.9 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 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 pork mince, breaking up with a spoon, until just browned, 3-4 minutes.

2
2

• To saucepan, add arborio rice and Nan's special seasoning and cook until fragrant, 1 minute. • Remove from 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. • In a medium bowl, combine pear, mixed salad leaves and 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 one-pot pork and Parmesan risotto between bowls. Sprinkle over chopped chives. • Serve with pear salad. Enjoy!