Golden Brie & Oven-Baked Mushroom Risotto

Name: Golden Brie & Oven-Baked Mushroom Risotto with Caramelised Pears & Silverbeet
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 Double Cream Brie; 1 Pear; packet risotto-style rice; 2 Garlic; 1 packet Sliced Mushrooms; 1 Brown Onion; 1 Silverbeet; 1 sachet Thyme; 1 Lemon; 1 sachet Herb & Mushroom Seasoning; 1 packet arborio rice; 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); 20 g butter

with Caramelised Pears & Silverbeet

Get up to $230 off

This week's new ingredient is Brie - rich, creamy and irresistibly indulgent! This ‘brie-lliant’ soft French cheese melts beautifully into risottos, complements veggie tarts and adds a luscious, luxe touch to salads with its buttery texture and delicate, earthy flavour.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time1 hour

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

1

Silverbeet

1 sachet

Thyme

1

Lemon

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

arborio rice

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

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)

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories565 kcal

Energy (kJ)2360 kJ

Fat34.3 g

of which saturates20.7 g

Carbohydrate83 g

of which sugars14.2 g

Dietary Fibre7.9 g

Protein21.4 g

Sodium1160 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Thinly slice brown onion (see ingredients).
• Thinly slice pear into wedges.
• Roughly chop silverbeet.
• Slice lemon into wedges.
• Finely chop garlic.
• Roughly chop Brie.
• Pick thyme leaves.

2

• 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.

3

• 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.

4

• 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.

5

• 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.