Porcini Mushroom Baked Risotto

Name: Porcini Mushroom Baked Risotto with Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 cup water; 1 packet dried porcini mushrooms; 2 cube vegetable stock; 1 unit brown onion; 2 clove garlic; 40 g butter; 1 packet sliced mushrooms; 1 packet arborio rice; 2 tsp balsamic vinegar; ½ tsp honey; 1 unit cucumber; 1 bag rocket leaves; 1 packet Parmesan cheese

with Rocket Salad

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Porcini mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs two types of mushrooms into its cheesy depths, for a rich and decadent dish that gets a fresh boost from a peppery rocket salad.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

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 Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

dried porcini mushrooms

2 cube

vegetable stock

1 unit

brown onion

2 clove

garlic

1 packet

sliced mushrooms

1 packet

arborio rice

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

1 unit

cucumber

1 bag

rocket leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains: Milk;)

2 tsp

balsamic vinegar

½ tsp

honey

Nutritional Values

per serving

Calories3230 kcal

Fat32 g

of which saturates15.7 g

Carbohydrate91.8 g

of which sugars9.3 g

Protein21.8 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, combine the water, dried porcini mushroom and crumbled vegetable stock cubes. Bring to the boil over a high heat, then remove the pan from the heat and set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook, stirring, until the garlic is fragrant, 1-2 minutes

Pour the porcini mixture into the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Thinly slice the cucumber into half-moons. Add the rocket leaves and cucumber to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

When the risotto is done, stir in the shaved Parmesan cheese and the remaining butter. TIP: Beating in Parmesan and butter is an Italian technique called 'mantecatura', and it helps give the risotto an extra creamy texture. Stir through a splash of water if the risotto looks dry. Season to taste with salt and pepper.