Golden Brie & Oven-Baked Mushroom Risotto

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion and sliced 
mushrooms until tender, 6-8 minutes.
• Add herb & mushroom seasoning and garlic, then 
cook until fragrant, 1 minute.
• Add risotto rice and stir to coat. Add the water 
(for the rice), thyme and stock concentrate.
• 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. 

TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre.

• When risotto has 10 minutes remaining, wash out 
frying pan and return 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 
with salt and pepper.

TIP: If rice is dry, add a splash of water and stir through.